Baking Classics: Honey-Butter Knotted Rolls

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The Technique

Honey-Butter Knotted Rolls

The bread basket is an integral part of exceptional gatherings & when it is filled with handcrafted, yeast risen rolls, a collection of carefully curated dishes become complete. Honey-Butter Knotted Rolls make a beautiful addition to any company worthy occasion, particularly a spring social. They can serve as an accent to fresh, seasonal side dishes or become the main attraction when filled with beef tenderloin. Learn the technique for making this classic yeast risen bread style & prepare to bake a batch in your own kitchen.

Honey-Butter Knotted Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Southern Recipes Parties Hostess Entertaining Solutions

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makes 3 dozen

If serving the rolls right away, brush them with butter & honey once they are removed from the oven. If the will be cooled & enjoyed another time, complete the step after reheating. 

1 cup warm water
1 {1/4-oz} envelope active dry yeast
3 Tbsp honey
3 3/4 to 4 cups bread flour
1 1/2 tsp kosher salt
3 Tbsp softened butter
3 Tbsp whole buttermilk
1 egg
2 Tbsp heavy whipping cream
1 egg yolk
Optional: Melted butter & honey

Stir together the water, the yeast & a teaspoon of the honey. Let stand 5 minutes or until foamy. Whisk together the 3 3/4 cups flour & the salt in the bowl of a stand mixer. Add the remaining honey, the butter, the buttermilk, the egg & the yeast mixture. Mix on Low speed 1 minute with a dough hook. The dough will come together in a ball around the hook. Increase the speed to Medium. Add an additional 1/4 cup flour if the dough clings more than 3 inches to the bottom of the work bowl as it mixes. Blend 5 minutes. Shape the dough into a ball & place in a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap. Let rise in a draft-free spot for 1 to 1 1/2 hours or until doubled in bulk. Punch the dough down & divide it into 36 {1-oz) pieces. Shape into balls & set aside to rest a few minutes, covered, while shaping the remaining dough pieces. Roll each piece of dough into a 6-inch rope & twist it into a knot. Place up to 15 dough portions on each parchment paper-llined half sheet pan. Cover loosely with plastic wrap. Let rise in a draft free spot 25 to 30 minutes or until an increase by a half their original size has been achieved.

Preheat the oven to 400 degrees. Whisk together the cream & the egg yolk; swipe over the tops using a pastry brush. Bake one pan at a time 12 to 15 minutes or until golden brown, rotating the pan after 9 minutes. Combine the 2 tablespoons melted butter & 1 Tbsp honey, if desired & brush over the warm rolls.

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How To Make Honey-Butter Knotted Rolls

Handcrafted rolls are something to relish & when special occasions are in order, it’s always a good idea to make a batch of your own to share with family & friends. A rich dough enhanced with an eggs, butter & buttermilk produces a tender crumb while the honey adds just a bit of sweetened flavor. Shaping the dough into knots is a simple technique that results in a lovely offering from the bread basket. 

Baking Lessons: Brioche Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess TV Cooking Personality Editor-In-Chief Cooking Tailgating Entertaining Brand Pastry Chef Author Writer Food Stylist Editorial Director Photographer Fox 6 Contributor

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Yeast rolls aren’t difficult to prepare from scratch, however there are techniques you should be familiar with in order to make a successful batch. Aside from that, it takes patience to work with yeast as it needs adequate time to produce quality results. I began baking breads when in grade school all to say that you can certainly pull this off. Here’s what you should know.

The Basics. Dry Active Yeast. How To Make Yeast Breads By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day EntertainingNo. 1

The Ingredients

The Yeast

Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast. 

The Proofing

It’s a good idea to dissolve dry yeast before using. Simply stir it into warm water with a little of the honey & allow to stand for several minutes. Yeast feeds on sugar or honey for fuel creating a bubbly personality. If no bubbles are created during the proofing process, the yeast will not be able to do its’ job. Simply discard the batch & start again. At this point, you’ll only be five minutes into the procedure so don’t get discouraged. 

Baking Lessons: Brioche-Style Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking & Tailgating Entertaining Brand Pastry Chef Author Writer Food Stylist Photographer Editorial Director Fox 6 Contributor The Bread Flour & The Salt

Bread flour has more protein than all purpose flour. It provides dough strength & structure. The development of gluten is key
in order to build the foundation of a quality roll. Salt gives dough flavor. Without out it, expect a dull tasting roll. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added.

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The Mixing

You’re now ready to add the ingredients that will enrich the dough as well as the yeast mixture. Simply add them to the work bowl, attach the dough hook & blend the ingredients as directed in the recipe. A heavy duty stand mixer fit with a dough hook is a bread makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs will give your mixer a good workout. Don’t leave it unattended as it will rock & shake a bit as the dough mixes.

Stir together the water, the yeast & a teaspoon of the honey. Let stand 5 minutes or until foamy. Whisk together the 3 3/4 cups flour & the salt in the bowl of a stand mixer. Add the remaining honey, the butter, the buttermilk, the egg & the yeast mixture. Mix on Low speed 1 minute with a dough hook. The dough will come together in a ball around the hook. Increase the speed to Medium. Add an additional 1/4 cup flour if the dough clings more than 3 inches to the bottom of the work bowl as it mixes. Blend 5 minutes. 

Baking Lessons: Brioche Rolls By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor In Chief Southern Cooking Tailgating Entertaining Brand pastry Chef Author Writer Food Stylist Talent Editorial director PhotographerNo. 3

The Work Bowl Removal

When the dough is ready to be removed from the mixing bowl, push the it away from the hook with well floured hands. Sprinkle a little bit of flour over the dough into the work bowl. Shimmy some between the sides & the dough using a rubber spatula or a plastic dough scraper. Allow it to tumble out onto a lightly floured surface. Expect a soft, supple mixture not a stiff ball of dough.

Baking Lessons: Brioche Rolls By rebecca gordon buttermilk lipstick southern hostess pastry chef author editor in chief cooking lessons writer food stylist photographer

No. 4

The First Shaping

Place the dough onto a lightly floured surface. Press the dough into a flat circle using your hands. The imprints in the dough are from my knuckles. Make a fist to press it out quickly.

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Gather the outside of the dough & press sections of it to the center around the entire circumference until it all meets evenly in the middle. 

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Flip the dough over. A few quick spins between your hands will have it shaped into a ball. The dough is now ready to be placed into a large, lightly greased bowl.

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The First Rise

Allow the dough to rest & rise. Place the smooth surface in a lightly greased bowl & flip it over so that the greased side faces upwards. This will prevent any unwanted sticking. Cover the bowl with plastic wrap & place it in an area in your kitchen free from drafts.

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Allow the dough to double in bulk. This can take anywhere from 1 to 1 1/2 hours depending on the temperature of your kitchen. If it’s slow going, turn on your oven & place the bowl of dough beside it to speed along the process. 

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The Portioning & The Second Shaping

Remove the dough from the bowl & place it onto a lightly floured surface. Punch the dough down into a relatively flat disc. Cut the dough using a bench scraper or a chef knife into 36 small pieces & weigh them using a kitchen scale. Each piece should weigh 1-oz. Shape into balls & set aside to rest a few minutes, covered, while shaping the remaining dough pieces. 

Honey-Butter Knotted Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Southern Recipes Parties Hostess Entertaining Solutions6a

Roll each piece of dough into a 6-inch rope & twist it into a knot. 

Honey-Butter Knotted Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Southern Recipes Parties Hostess Entertaining Solutions6b

Place up to 15 portions of the dough on each parchment paper-llined half sheet pan. Cover loosely with plastic wrap. Let rise in a draft-free spot 25 to 30 minutes or until an increase by a half their original size has been achieved.

Honey-Butter Knotted Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Southern Recipes Parties Hostess Entertaining SolutionsNo. 7

The Second Rise & The Egg Wash

 Preheat the oven to 400 degrees. Whisk together the cream & the egg yolk; swipe over the tops using a pastry brush. Begin with the pan that was shaped first. The additional pans can be attended to while the first pan is in the oven baking. 

Honey-Butter Knotted Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Southern Recipes Parties Hostess Entertaining SolutionsNo. 8

The Baking

Bake the rolls, in batches, for 12 to 15 minutes. Rotate the pan after 9 minutes to ensure an even color over the surface. Combine the 2 tablespoons melted butter & 1 Tbsp honey, if desired & brush over the warm rolls once removed from the oven. This is an optional step. The egg wash produces a lovely sheen so the rolls will have a glossy appearance nonetheless but the honey butter adds extra delicious flavor.

Honey-Butter Knotted Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Southern Recipes Parties Hostess Entertaining SolutionsNo. 9

The Honey-Butter Knotted Rolls

The rolls can be prepared ahead of time for entertaining. Place the baked rolls into zip-lock bags & freeze up to 3 weeks. Thaw on the counter top in the bag. Place them in a single layer on a half sheet pan, cover loosely with foil & warm in a 350 degree oven for 6 to 8 minutes. Transfer the rolls to a bread basket lined with a linen & cover them to keep warm.

The Tune
“Prelude To A Kiss” Billie Holiday

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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