My Go-To Knotted Rolls Draft

How I make it

Dough

1. Sift the flour through a fine sieve into the stand mixer bowl. Add the salt and mix well. Add the sugar and mix again until blended in.

2. Add the yeast and mix so it's evenly distributed through the flour.

3. Attach the dough hook, add the oil and knead on low speed. With the mixer running, slowly add the water and eggs, stopping once all the flour is absorbed and a uniform dough forms.

4. If the dough needs more water, add it 1 tbsp at a time until it comes together.

5. Knead for about 10 more minutes, until the dough is soft and elastic but not sticky.

6. Transfer to a large clean bowl, pour a little oil over it and turn the dough to coat on all sides.

7. Cover with plastic wrap and leave in a warm spot until doubled, about 1½ hours.

Shaping the rolls

1. Pinch off a piece of dough the size of a ping-pong ball and roll it into a rope about 16 inches (40 cm) long. Lay it horizontally.

2. Make a loop with half the rope by tucking one end under its midpoint.

3. Pass the remaining long end through the loop, from underneath toward the left.

4. Take hold of the remaining loop and twist it so the right side becomes the left and vice versa.

5. Thread the remaining end up into the small loop from below, so only the tip pokes out.

Rising and baking

1. Place the rolls on a parchment-lined baking sheet and let rise again for about 30 minutes. Meanwhile, preheat the oven to 350°F (180°C).

2. Gently brush with the egg wash and sprinkle with sesame, nigella or poppy seeds.

3. Bake for about 35 minutes, or until light golden. Let cool.