Two-Seed Bread Knots

Ingredients

• 3.5 cups bread flour 
• 1  egg yolk 
• 3 tablespoons olive oil 
• 1 teaspoon poppy seeds 
• 1.5 teaspoons salt 
• 1 tablespoon sesame seed 
• 2 tablespoons sugar 
• 1 cup warm water (100° to 110°)
• 1 tablespoon water 
• 0.3 ounce rapid-rise yeast 

Equipment

• baking sheet
• baking paper
• oven
• mixing bowl
• plastic wrap
• hand mixer
• measuring cup

Directions

1. Preheat oven to 20
2. Combine yeast and 1 cup warm water in a 1-cup liquid measuring cup; let mixture stand 5 minutes.
3. Combine flour, sugar, and salt in a heavy-duty mixing bowl.
4. Add yeast mixture and oil. Beat at low speed with an electric mixer 1 minute; beat at medium speed 5 minutes.
5. Divide dough into 20 equal portions. Shape each portion into a 7-inch rope, and shape into a knot.
6. Combine egg yolk and 1 tablespoon water; brush over rolls.
7. Sprinkle with seeds; place on parchment paper-lined baking sheets. Turn oven off, cover rolls loosely with plastic wrap; place in oven, and let rise 15 to 20 minutes or until doubled in bulk.
8. Remove from oven, and preheat oven to 40
9. Discard plastic wrap.
10. Bake at 400 for 15 to 17 minutes or until golden.