380gbread flour, about 3 cups, measure with the spoon and level method
2teaspoonsInstant yeast, such as SAF (not rapid-rise) *see Note 1 below for how to use active dry yeast
1 - 1 1/4teaspoonsfine salt
227gwater, 8 fl.oz/1 cup, at room temperature
1Tablespoonvegetable oil, or canola or other neutral oil
1/2largeegg, at room temperature *see Note 2 below
2teaspoonswhite granulated sugar
Optional Topping:
Milk
Poppy seeds and/or sesame seeds
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Instructions
Heads Up! If doubling the recipe using the "2X", the cup measurements for the flour and water listed in the ingredient notes will NOT automatically double, so be sure to make that calculation manually. The gram measurements will double, as expected.
*If you aren't using the weight measurement to weigh your flour, hold back about 1/2 cup from the bowl to start, then add as much as needed later, until you get to the desired dough consistency. If you need to use Active Dry Yeast, please see Note 1 below for directions on how to use it with this recipe, as you cannot add Active Dry yeast directly to the flour.
Weigh out the flour and add to the bowl of a stand mixer Add the Instant Yeast and salt to the flour and using a kneading hook, mix until combined.
In a small bowl or measuring cup, weigh or measure the water amount. Add the oil, egg and sugar and stir to combine.
Add the water mixture to the bowl with the flour and kneading at low speed, scraping down excess flour from around the edge until well combined, about 2 minutes. Increase the speed on the mixer one notch and allow to knead 4-5 minutes. Assess the dough. We are aiming for a dough that is a bit sticky, but that wraps the hook and cleans the sides of the bowl. There should be a round of dough sticking to the bottom of the bowl about 2-3 inches in diameter (refer to the Step-by-Step pictures above this recipe card to see what my dough looked like in the bowl when I stopped mixing it). If you have lot of sticky dough at the bottom or the dough hasn't cleaned the sides of the bowl, add more flour, a small bit at a time, until you get there.
Remove the dough to a well-floured work surface (a silicone dough scraper works well for this job). Start kneading the dough, bringing in a bit more flour, if needed, so the dough doesn't stick to your hands or the work surface. For the dough into a ball, place into a greased bowl, cover with plastic wrap and let rise until doubled in size, about 60-90 minutes (my dough took 75 minutes, in a cooler, Winter kitchen).
Line a large baking sheet (or two sheets if doubling the recipe) with parchment paper and set aside.
Remove the dough to a lightly floured work surface and gently deflate. Using your hands, pat the dough into a 6x6-inch square (or 12x6 if making a double-batch). Using a pizza cutter or a sharp knife, cut the dough into 6 (1-inch) strips, separating and removing the strips from the dough mass as you go (the cut lines can fill back in if left unseparated for too long). Roll the strips in a tiny bit of flour if they are sticking to your work surface at all.
*If the shaping directions aren't clear, please scroll up above this Recipe Card, where there are Step-by-Step photos, as well as a video that demonstrate the shaping process.
Working with one strip at a time (and covering the remaining strips with a towel while you work), roll/stretch the dough into a 14-inch long rope. Form the rope into a "U" shape, with the bottom of the "U" closes to your and about 2-inches wide. Tie the dough into a single knot, leaving a loop about 1 1/2-inches in diameter and with the tails extending about 1-inch beyond the loop. Take hold of the tail that is laying over the loop and stretch it slightly to lengthen a bit. Direct the tail under the loop and up through the centre of the loop slightly. Take hold of the other tail, that is under the loop, and stretch it slightly to lengthen a bit. Bring the tail over the loop and down through the centre of the loop, to meet up with the other tail end. Pinch the two tail ends together. Use the palms of your hands to jiggle the shaped dough back and forth a bit and refine the shape back into a circle, closing any hole in the centre of the loop. Remove the shaped dough to a parchment-lined baking sheet, spacing several inches apart then repeat with the other strips of dough. (For a double batch, use two baking sheets).
When all the rolls are formed, cover the baking sheet with a clean tea towel and let rise until almost doubled and puffy, about 30-45 minutes (mine here took 40 minutes).
Preheat oven to 350F (regular baking/not fan-assisted), with rack positioned in the centre of the oven for a single batch, or in the upper and lower thirds of the oven for a double batch.
If topping rolls, right before baking, pour a little milk into a wide-shallow bowl, with the milk being only about 1/2-inch deep. Add any seeds you want to use to shallow bowls, as well. Gently pick up the rolls and dip the top of the roll into the milk, then press into the seeds. Return to baking sheet and gently re-shape, if needed.
If you are not topping your rolls with seeds, you can brush the tops of the rolls with milk before baking, for a soft crust, or with an egg wash (1 egg mixed with 1 Tbsp water), for a shiny roll or simply dust with flour if you like, for a rustic roll.
Bake rolls in preheated for 30-34 minutes, or until deep golden brown. *If making a double batch, place baking sheets in upper and lower positions and switch positions half way through baking.
Remove from oven and immediately transfer to a wire rack to cool completely. Keep at room temperature in an airtight container for 2 days or in the refrigerator up to 5 days. To freeze, wrap rolls in foil and then freeze in a freezer bag or container for up to 1 month.
Notes
1. If you only have Active dry yeast, use 1/4 of the water, warm to lukewarm and add the Active Dry yeast, with a pinch of sugar. Let stand 10 minutes, then add to the bowl, together with the remaining 3/4 of the water (mixed with the oil, egg and sugar).2. To get 1/2 of an egg, break the egg into a small bowl and whisk with a fork. Use 1/2 of the egg mixture in the bowl.Be sure to read the Ingredient Notes and Baker's Tips above the Recipe Card, for more tips on making this recipe. You will also find Step-by-Step photos and a video demonstrating how to shape the rolls.