KNOT DINNER ROLLS

HANDS-ON TIME 15 minutes
TOTAL TIME 2¾ hours
MAKES 20 rolls

INGREDIENTS:

• 1 batch Whole Wheat or Soft Dinner Roll Dough (page 310)
• 1 egg yolk

DIRECTIONS:

1. Punch down dough. Turn out onto lightly floured surface. Divide into 20 pieces.
2. Roll each piece into 9-inch (23 cm) rope; tie in knot and place, 2 inches (5 cm) apart, on parchment paper–lined rimmed baking sheet.
3. Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour.
4. Whisk egg yolk with 2 tsp water; brush over rolls.
5. Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 22 to 25 minutes.
6. Let cool in pan on rack for 10 minutes; transfer to rack and let cool.

NUTRITIONAL INFORMATION, PER ROLL: about 143 cal, 4 g pro, 3 g total fat (2 g sat. fat), 24 g carb, 1 g fibre, 27 mg chol, 142 mg sodium, 66 mg potassium. % RDI: 2% calcium, 10% iron, 4% vit A, 32% folate.