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Tied or Knotted Rolls

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. Scale the dough into presses of desired size. Divide the presses.
  2. With the palms of the hands, roll each unit on the workbench into a strip or rope of dough.
  3. Tie the rolls as shown.
  4. Place rolls 2 in. (5 cm) apart on greased or paper-lined baking sheets.
  5. Proof, egg wash, and bake without steam.

Single-knot rolls

Figure-eight rolls

Double-knot rolls

Braided rolls

© 2008 All rights reserved. Published by Wiley.

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