Dinner Roll Knots

Makes- 12

Ingredients:
300 ml/ 1/2 pint/ 1 1/4 cups lukewarm milk
50g/2 oz/1/4cup butter, at room temperature
5ml/1tsp caster (superfine) sugar
10ml/2tsp active dried yeast
1 egg yolk
10ml/2tsp salt
500-575g/5-5 1/2 cups strong white bread flour
1 egg beaten with 2tsp water, to glaze.
Poppy seeds, for sprinkling (optional)

Method:

• In a large bowl, stir together the milk, butter, sugar and yeast. Leave for 15 minutes to dissolve and for the yeast to become frothy.
• Stir in the egg yolk, slat and 275g/ 2 1/2 cups of flour. Add half the remaining flour and stir to obtain a soft dough.
• Transfer the dough to a floured surface and knead, adding flour if necessary, until smooth and elastic. This will take about 10 minutes.
• Place in a bowl, cover with clear film and leave in a warm place until the dough doubles in volume, about 1 1/2-2 hours.
• Grease a baking sheet. Knock back (punch down) the dough with your fist and cut into 12 pieces the size of golf balls.
• Roll each piece into a rope, twist to form a knot and place 2.5cm/1" apart on a prepared baking sheet. Cover loosely and leave to rise in a warm place until doubled in volume, about 1-1 1/2 hours.
• Meanwhile, preheat the oven to 180C/350F/Gas 4. Brush the knots with the egg glaze.(sprinkle over the poppy seeds, if using). Bake until the tops are lightly browned, about 30 minutes. Cool slightly on a wire rack before serving.