Monday, June 06, 2011

Rosemary-Lemon Knot Rolls


Sometimes life feels like layers of complications, choices, questions, big life altering decisions.

Sometimes life does not follow the golden rule of moderation. 
Sometimes life does not play fair.

Adult problems. 

Traffic and cavities and getting laid off and never finding a job and houses and bills and friends and family drama. 

Pile it on. More. More. More.

Complicated.  


It happens.
It happens to the best of us. EVERYONE. 


Adult size decisions are rewarded with adult size rewards. 

Our reward is out there, just waiting for the perfect timing.
Patience.


Uncertain times tests my will power, I give in. Guilt is so 1990's. I give in to fresh warm bread straight from the oven. Just try worrying while eating fresh bread, impossible.
 

This bread is aromatic, twisted, simple. Knotting the bread distracts you from far more complicated things such as gainful employment and other big adult size problems. Worrying is for the birds (employment, not my bread!). Birds don't worry, they fight back.
 

Rosemary-Lemon Knot Rolls
recipe adapted from Donna Hay's and ELRA
makes 8

2 teaspoons dried yeast
1 cup (250ml) warm water
2½ cups (375g) bread flour
1 teaspoon sea salt
1 tablespoon olive oil
a few sprigs of finely chopped rosemary
Zest from half lemon, or more

For sprinkling and brushing

1/2 tsp finely chopped rosemary
1/2 tsp coarse sea salt
1 tsp olive oil

Place dried yeast, flour, rosemary, lemon zest and sea salt in a mixer bowl. Using a spoon mix this ingredients together, then add water, and olive oil. Knead using a dough hook attachment on low speed for 5 to 10 minutes until the dough is elastic. Turn off the machine. Gather the dough into a ball, place it in a lightly grease container, cover, let rest for an hour.

Take the dough out from container, fold onto itself once. Divide into 8 equal portions, roll into ball, place it on a baking sheet.  Repeat with the rest of the dough in the same manner. Cover the rolls with clean kitchen towel, let rest for an hour. If you want to  shape  it into knot rolls instead of round rolls, check out this video on how to.

Preheat oven to 400 F.

Mix finely chopped rosemary, and coarse sea salt in a small bowl. Set aside.

Just prior to load the rolls into oven, brush each with olive oil, then sprinkle some rosemary mixture. 
 
Bake 15 to 20 minutes until golden.
 

4 comments:

  1. I smiled reading "Guilt is so 1990's." -- love it. My dad makes a similar baguette, but these knots are so much prettier than baguettes. I'll have to try some of my own. Thanks.

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  2. You have a great perspective on life--that worry doesn't take a person anywhere. And I agree that baking, particularly something that requires a little more hands-on attention, can be a therapeutic and relaxing activity. Good luck on the job search!

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  3. Hi Michelle, I love your knots and the way you show them on the photos. They look delicious. I'm looking for a nice shape to use at the 4th anniversary of Bread Baking Day. I want to make many different knots, rolls, buns with local herbs.

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  4. your knots looks amazing! and i love the flavor combo.

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