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Tied or Knotted Rolls
Appears in
Published 2025
- Scale dough to 16–20 ounces (450–560 g) per dozen.
- With the palm of the hand, roll each unit on the workbench into a strip or rope of dough.
- Tie rolls as shown:
- Single-knot rolls: Figure 32.7
Figure 32.7 Tying a single-knot roll.
- Double-knot rolls: Figure 32.8
Figure 32.8 Tying a double-knot roll.
- Braided rolls: Figure 32.9
Figure 32.9 Tying a braided roll.
- Figure-eight rolls: Figure 32.10
Figure 32.10 Tying a figure-eight roll.
- Single-knot rolls: Figure 32.7
- Place 2 inches (5 cm) apart on greased baking sheets.
- Egg-wash after proofing.
