Onion and Rosemary Pretzel Knot Rolls

Method

These rolls are well worth the effect needed to make them. They are full of flavour and excellent will cheese or hame. Once tried, you will make them again. The rolls are soft inside and slightly sweet, as you would expect from this flavoursome bread.

 

If you don’t have a mixer, don’t worry, all you see on this site are made without the aid of an electric mixer!

Add the yeast and sugar to the tepid water and mix well.

Add the flour, melted butter, onion flakes, onion powder, and salt to a mixing bowl. Now add the yeast and sugar water mix. Mix initially with a wooden spoon, then use your hands to bring the dough together. Remove the dough to a floured work service and knead for a minimum of five minutes until the dough is silky and can form a large ball.

Replace the needed dough into a lightly greased bowl, and cover with a cloth, cling film, or elasticated shower cap! (Yep, a Shower cap! It works a treat and is worth the investment). Place aside in a warm area for one and a half to two hours, allowing the dough to double in size.

Remove the raised dough, and knead it for a further thirty seconds. This is known as knocking back. It reduces large air holes that sometimes form in the bread roll when baking.

Divide the dough into 75g pieces and then roll each piece to 30cm / 12inch. Tie each piece into a basic knot, place it aside on some greaseproof or parchment paper, and allow each knotted roll to rise for approximately 25-30 min.

In a large pan, ¾ fill with water and bring to a boil, then turn the heat off. Add four teaspoons of bicarbonate of soda to the water. Place the risen knotted rolls one at a time into the water for about thirty seconds, and make sure the water mix covers the roll by spooning the water over the roll.

Remove the roll to greaseproof / parchment paper.

Once all the rolls have had their dip, brush each with a beaten egg, and sprinkle the dried rosemary and black onion seeds on top.

Place on a baking tray and bake at 220c for 12 mins. Remove from the oven, and they are ready to eat once cool. You can also freeze the rolls to use at a later date.

If you prefer not to have the great taste these rolls bring. You can make a plain version but remove dried onion flakes, onion powder, rosemary and onion seeds from the recipe. Some like to add sesame seeds to the top of the plain version to add a little nutty taste.