I served these for Thanksgiving. I wanted something that was pretty and tasted great. This worked well!
My husband thought I was crazy to make fresh bread on Thanksgiving. He thought it would be too much work considering everything else I had to cook that day.
Honestly, it wasn’t that bad. Yes, they are a little more work, but really, it was easy to work in the actually work and the rise time with the other dishes. I was able to do other things while the dough was rising.
The rolls are a pretty basic recipe for a white bread. So no big surprises there.
The wow factor comes from the design you make when knotting the dough.
The strips were surprisingly easy to work with. They do stretch a little, so be prepared for that. The key is to tie the knots while not picking the dough strips off the board.
I tied four or five knots in each roll. This gives them a very nice design over the top that is a little higher in the center.
I brushed the rolls with butter both before and after baking. This gave them a lovely buttery flavor.
So they taste great, and look amazing!
BOWKNOT ROLLS
1 Cake Yeast
1/2 Cup Lukewarm Water
2 Tablespoons Shortening
2 Tablespoons Sugar
2 Teaspoons Salt
1/2 Cup Scalded Milk
1 Egg
4 Cups Sifted Flour
Soften yeast in lukewarm water. Add shortening, sugar, and salt to milk. Cool. Add yeast and beaten egg. Stir in flour to make a soft dough. Turn out on a floured board and knead until smooth and satiny. About 8 to 10 minutes. Place in a greased bowl, cover and rise until doubled in bulk. Punch down. Let rise again until doubled in bulk. Punch down and let stand 10 minutes. Roll out dough to 1/4 inch thick. Cut into strips 1/2 inch wide and 6 inches long. Tie into knots and place on greased baking sheets. Let rise until doubled in bulk. Bake in a 425 degree oven for 12 to 15 minutes.
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