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.
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.
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.
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
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.