These bread roll knots are not as airy and fluffy as a traditional roll, but they have a nice wheat flavor and the seeds add a wonderful nutty flavor. Their denser consistency is a great complement to a meal that has a sauce — I served alongside short ribs. While they do require time to allow for the yeast to proof, they are not hard to make. I am a big fam of Bobs Red Mill flour and all their products. The flour is fine and very easy to work with.
- 2 cups Bobs Red Mill Wheat Flour
- 2 cups Bob’s Red Mill White Pastry flour
- 1 1/2 packets of yeast
- 1 tablespoon sugar
- 1 tablespoon molasses
- 2 teaspoons kosher salt