Wednesday, April 3, 2019

Sugar Knot Rolls, Easter Preps and Birthdays!



Easter is coming soon and if you're looking for a wonderfully soft and delicious sweet bread for your Easter brunch I have a great recipe for you!  Inspired by my blogging friend, Juliana, at Color Your Recipes, this bread incorporates the Tangzong or water roux method.  I have been wanting to try this method of bread-making for a long time and finally got around to making some this week.


The bread is so soft and fluffy inside it's almost like eating cotton candy! Delicious on it's own with butter or jam, baked with a sugar topping as Juliana did, or drizzled with glaze and sprinkles like mine.  You can visit Juliana's website to get the recipe and her tips by clicking the link above or also see the recipe with my tips below.


The end of March and beginning of April is always such a fun and busy time here as we celebrate three birthdays in our immediate family in the course of 2-1/2 weeks.  Mine is first in March, followed by my husband's, exactly one week later, and then our oldest daughter's birthday is 9 days after that.

We had a big family dinner party last weekend at our home and celebrated all three at the same time.  Gifts and cards from dear friend's arrived early...


Thank you, Dear Monique!  We have been cyber 'Peas in a Pod' for can it be 25 years now?  We share a love of gardening, painting, cooking and baking among many other parallels in our lives. The gift of friendship is the most valuable and cherished.  ♥


Our middle grandson, Dane who just turned seven shortly before my birthday, gifted both my husband and me with one his original pieces of artwork.  I love his artistic expression!


I've also been doing a little painting of my own for Easter.  I got the idea for the flower painted eggs from Lucy at Craftberry Bush.  Hers are so much better than mine!  I tried a few of her poppy designs and then decided to paint some of the spring flowers that grow in my garden.


I found the faux eggs I used at Walmart.  I love to have a few dozen on hand so I can let my grandsons decorate their own eggs and take them home.  No fear of broken or smelly eggs :)

Enjoy!

Sugar Knot Rolls

Printable Recipe

Makes about 12-14 knot rolls, depending on size. It helps to have a digital scale that measures in both grams and ounces.  In parenthesis I tried to give alternate measurements.

Note:  I started making the bread dough in the afternoon and put the dough in the refrigerator for the first rise overnight.  In the morning, it had tripled in size and was ready for forming into rolls.

Tangzhong or water roux:

50 grams (1/3 cup + 1 tablespoon + 1 teaspoon) bread flour
250 milliliters (1 cup) water

Bread dough:

550 grams (3-1/4 cups) bread flour
90 grams (1/3 cup) sugar
7 grams (1-1/4 teaspoon) salt
7 grams (1-1/4 teaspoon or one packet) yeast
20 grams (4 tablespoons) non-fat dry milk
2 very large eggs (minus 1 ½ tablespoon), approximately 100 grams. Save what's left for the egg wash.
65 grams (1/3 not-quite-full cup) heavy cream
70 grams (5 tablespoons) butter, softened

Glaze (Optional)
1 cup powdered sugar
1/2 teaspoon vanilla
Milk stirred in to obtain drizzling consistency. Perhaps 2-3 tablespoons.

First make the water roux. In a small saucepan, whisk together the water and flour until well-blended and free of lumps. Cook over medium heat to the temperature of 65C/150F, whisking constantly, until mixture thickens. This will take 2-4 minutes. When done, it should have the consistency of custard and the whisk should make visible lines in the bottom of the pan. Remove from heat and transfer to a bowl. Cover with plastic wrap to keep a 'film' from forming. Cool. The roux can be kept in the refrigerator for 48 hours until ready to use.

To make the bread dough, in the bowl of a stand mixer with dough hook, place all of the cooled roux. Then add all of the other ingredients for the bread dough, except for the butter. That will be added after the first 'mix'. Turn the mixer on low and stir for 2-3 minutes. Increase mixer speed to level 2 and let it mix for 15 minutes. The dough will be sticky but do not add any more flour. As the dough mixes and the gluten forms it will become less sticky.

Add the softened butter and mix for another 15-20 minutes. To test if the dough is ready, take out of small, golf ball sized portion of dough and slowly stretch in all directions. This is called the windowpane test. If the dough is elastic enough the dough will not tear and you should be able to see light and shadows through the dough. If it tears, return to the mixer and mix for another 2-3 minutes and test again.  Here is a short video on the windowpane dough test:  Click Here

Remove dough from the mixer and place into a large bowl and cover with plastic wrap. Allow dough to triple in size. This may take quite a while, depending on the temperature in your house. I placed my dough in the refrigerator overnight and the dough had tripled in size by morning.


To make the rolls, remove dough from bowl and deflate by pushing it down. Divide into about 12-14 balls of about 75 grams each pr about 2-1/2 inches round. To make the knots, roll out a rope from one ball of dough, about 12-14 inches long. Then tie the rope into a knot, tucking one end underneath and the other end bring over the top and push through the hole in the center, like a pretzel. Or twist into any shape you wish. Place each roll on a large, rimmed baking sheet lined with parchment or a silicone liner. Cover the rolls with plastic wrap and allow to double in size.

When they are almost fully doubled in size, preheat the oven to 350F. Brush the top of the rolls with the reserved egg with a 1 tablespoon of water added to it. You can either sprinkle the rolls now with sugar before baking, or bake, allow to cool, and then drizzle a glaze over the top and then sprinkle with colored decors or sugar.

34 comments:

  1. These rolls are beautiful Susan!! And Happy belated Birthday! I too have a birthday in March, and also love gardening and painting. And your florals on your eggs are so lovely! Had no idea we can get those eggs at Walmart. Thanks for a great tip! Have a great week!

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    1. Happy belated birthday! So happy to hear you share those interests also :) Would love to see your garden and art one day ♥ Have a great weekend, Anna.

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  2. Dane is so talented! And Happy Birthday to you, Susan!!! Those sugar rolls look seriously tempting with that glaze and festive sprinkles.

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    1. Thank you, Angie! We think he is talented, but that's what grandparents do, so glad to hear you think so also ♥ We loved this recipe. Even without added topping they are wonderful.

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  3. Your rolls look amazing Susan! Just poured a strong cuppa... And wish I had one right now:@)

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    1. They are perfect with coffee and I ate one with mine as soon as they were cool enough to eat :) Thanks, Lynn!

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  4. Those look absolutely wonderful and the method sounds interesting, too. Your Easter eggs are the most beautiful I have ever seen.

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    1. Thank you, Vee! I'm going to see if I can make these in the bread machine next time and I'll post an update if I remember ;)

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  5. What fun looking sugar knot rolls. I've used water roux lately with success, but only for beard making. I think it would be wonderful in a sweet roll such as yours. Thanks for sharing.

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    1. Thank you, Ron! I'd like to try the water roux in regular bread also after seeing how wonderfully soft it makes the texture.

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  6. Love everything! I have to go to WM I will pick some up..I have some but they are on my counter lol..for years in my basket I dragged home from Provence..
    Now I see the use of sprinkles..and I love the consistency of that bread.Thanks for sharing before Easter!!
    Dane takes after YOU:)
    Have a great day Pea!

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    1. Even Mack still likes to decorate eggs. Dane had almost all 12 of his decorated before they left last Saturday. Bo isn't quite ready yet :) Yes, the sprinkles...I loved the Easter colors. Oh, the bread is so delicious! Juliana made lovely twists with hers. Thank you, M ♥

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  7. Dear Susan happy belated birthday! All looks amazing and delicious, and I love yours knot rolls Eastre, wonderful!
    hugs!

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  8. WOW! Those eggs look amazing! Well done.

    As for the knot rolls, those look pretty impressive too. I'd love to try a few of those. :)

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  9. Happy Belated Birthday wishes to you, Susan! The art work is such a special gift, and treasured by you. Your eggs turned out beautifully, Susan. As for the rolls...oh my, they are gorgeous! I haven't tried that method yet, either, but have wanted to. Since I love bread making, I will definitely need to put that on my agenda. Thank you for sharing with us!

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    1. Aw, thank you, Kitty! The rolls were delicious and reminded us of my husband's grandmother's Butter Horns. The rise time was a little longer for me but that could be because it's still cooler here. Have a great week ♥

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  10. Happy belated birthday, Susan! It sounds like you had a great time with all of your guests. Dane's art work is awesome and your eggs look very pretty! The sugar knot rolls look outstanding and must be very delicious, wish I had one now! I've never tried that way of making rolls but will have to now after seeing this. Thanks for sharing!!!

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    1. Thanks so much, Pam! We did have a great time and the boys always love an egg hunt, even if it was a little early :) The rolls are delicious, even without the glaze and sprinkles!

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  11. Those rolls look absolutely amazing! I tend to not venture very far from my realm when it comes to roll baking, but I have been considering hot cross buns. Beautiful decorated eggs, by the way. I need to attempt that as well.

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    1. I'm normally like you, baking-wise, but I'm so glad I ventured and will certainly be making these again. Thank you, Pattie!!

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  12. just looking at them made me gain two pounds but I'd love to be having a few right now ! A warm hug from Trieste

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    1. I know :) I always say it's okay if it's a holiday! Thank you, Chiara, and warm hugs to you xoxo

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  13. Julianna's bakes are amazing. The rolls look perfect and so pretty ��

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    1. Yes, they are!! So glad I tried this one :) Thank you! xo

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  14. Oh Susan...I love how you shaped the buns...next time I will try the knots...they are perfect for Easter...
    I love the paint from your grandson...and I am late for your birthday...
    Happy Belated Birthday!"
    Your Easter eggs are beautiful, so elegantly decorated...you are very talented...
    BTW, I do not have a subscription for email, a bit behind...as always...I will get there one day.
    Have a wonderful week!

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    1. That's high praise coming for you, Juliana! Thank you! You are an inspiration.

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  15. I have been wanting to try Juliana's breads for a while. These are gorgeous Susan. And you and Monique are like peas in a pod. Happy birthday and I know one of those grandsons may become an artist!Have a beautiful celebration!

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    1. This one was well worth trying, Abbe! Thanks so much :)

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  16. The art work is such a special gift, and I know it makes you smile. Your eggs turned out beautifully, Susan. Juliana's rolls look amazing! Wish I had one to go with my coffee this morning :-) Happy Easter to you and your family.

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    1. Thank you, Debbie! Thanks so much for your lovely greeting card also ♥ Happy Easter!

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  17. Beautiful presentation! The painted eggs are super cute and i have bookmarked the recipe and shall try it soon and keep you posted. Thanks for sharing your creative insights into cooking and baking. Happy Easter to you and family !
    Luv n regards, Sonia

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    1. Thank you, Sonia! I appreciate your sweet comment and hope you enjoy the recipe :)

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