The knotted dinner rolls in Peter Reinhart’s story may look like they were made by a professional baker, but they’re actually simple to make at home. Follow these steps to shaping the dough and your rolls will look just as beautiful as the ones the pros make.
|Step 1: Line two 13×18-inch rimmed baking sheets with parchment or nonstick baking liners and lightly mist them with vegetable oil spray.||Step 2: Using a bench knife, divide the dough into eighteen pieces (about 2-1/4 oz. each).|
|Step 3: With your hands, roll one piece into a 12-inch-long rope. If the dough starts to stick, mist your work surface lightly with vegetable oil spray or wipe it with a damp towel. Don’t use flour.||Step 4: Wrap the dough around your fingers into a loose knot; there should be about 2 inches of dough free at each end.|
|Step 5: Wrap the left end of the dough up and over the loop.||Step 6: Wrap the right end down and around the loop. Lightly squeeze the two ends of dough together in the center to secure them.|
|Step 7: Gently squeeze the whole piece of dough into a nice rounded shape. Put the roll, pretty side up, on a baking sheet. Repeat with the remaining dough. Mist the top of the rolls with vegetable oil spray and cover loosely with plastic wrap.||Step 8: Let the rolls sit at room temperature until they just begin to swell, 30 minutes to 1 hour for room-temperature dough, 1 to 1-1/2 hours for refrigerated dough.|