Ingredients
Method
Making the dough
- Put flour, salt, yeast, sugar, and butter in a bowl of a stand up mixer like a KitchenAid.
- Add butter and blend in with your fingers until it is distributed, and the mixture seems a bit like bread crumbs.
- Add water and mix with the dough hook of your KitchenAid (or by hand) until you have a soft dough. *If you are blending by hand, it should feels just a tiny bit sticky. *If you are using a mixer, the dough should somewhat move about rather than stick to the dough hook.
- Mix for about 5 minutes, then knead with your hands for at least five minutes more until the dough will stretch a bit when you pull on it.
- Let rest for 1 hour, or until it clearly has doubled. Better a bit longer than under proved.
- Divide dough into three parts.
Part 1 - pesto pinwheels
- Roll this section of dough into a 6" x 12" rectangle. Brush with 1/4 cup pesto, then roll up and cut into 3/4" slices and place on parchment-covered baking tray. Let rise one hour.
Part 2 - seeded rolls
- Divide dough in half. Divide each half, in half, and so on until you have 12 pieces. Roll each into a ball. Dip in egg wash, then onto a plate of poppy or sesame seeds. Place on parchment-covered baking tray, and cut a cross on the top of each one. Let rise one hour.
Part 3 - Stilton-walnut knots
- Incorporate 1 oz of crumbled stilton and 1/3 cup walnuts into the dough. Divide the dough into 3 ounce pieces, and roll each into a 6" rope and tie into a knot. Place on parchment-covered baking tray. Let rise one hour.
Baking
- Preheat oven to 425°F. Brush the rolls with egg wash. Bake the 20 minutes or or until golden brown. Cool on wire rack.