Bow Knot Dinner Rolls
Ingredients:
[b] DOUGH[/b]
3/4 cup very warm water (70 to 80ºF)
1/4 cup butter or margarine (1/2 stick) -- cut up
1 egg
1 teaspoon salt
3 cups bread flour
3 tablespoons sugar
2 teaspoons Fleischmann’s® Bread Machine Yeast
[b]TOPPING[/b]
1 egg
Sesame or poppy seeds
To make dough: Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to
handle. Divide dough into 14 equal pieces; roll to 9-inch ropes. Tie
into loose knots. Place knots 2 inches apart on greased large baking
sheet; cover. Place large shallow pan on counter; half-fill with
boiling water. Place baking sheet on pan; let knots rise 20 minutes.
Lightly beat remaining egg; brush on knots. Sprinkle with sesame
seed. Bake at 400ºF for 12 to 15 minutes or until done. Remove from
pan; cool on wire rack.
NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines.
To make whole wheat rolls, replace 1/2 cup bread flour with whole
wheat flour.
Per Serving (excluding unknown items): 158 Calories; 4g Fat (25.8%
calories from fat); 5g Protein; 24g Carbohydrate; trace Dietary
Fiber; 30mg Cholesterol; 202mg Sodium. Exchanges: 1 1/2 Grain
(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
B-man 