Two-Seed Bread Knots

• 1 (1/4-ounce) envelope rapid-rise yeast
• 1 cup warm water (100u0b0 to 110u0b0)
• 3 1/2 cups bread flour
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 3 tablespoons olive oil
• 1 egg yolk
• 1 tablespoon water
• 1 tablespoon sesame seeds
• 1 teaspoon poppy seeds

1. Preheat oven to 200u0b0. Combine yeast and 1 cup warm water in a 1-cup liquid measuring cup; let mixture stand 5 minutes.
2. Combine flour, sugar, and salt in a heavy-duty mixing bowl. Add yeast mixture and oil. Beat at low speed with an electric mixer 1 minute; beat at medium speed 5 minutes.
3. Divide dough into 20 equal portions. Shape each portion into a 7-inch rope, and shape into a knot. Combine egg yolk and 1 tablespoon water; brush over rolls. 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. Remove from oven, and preheat oven to 400u0b0. Discard plastic wrap.
4. Bake at 400u0b0 for 15 to 17 minutes or until golden.

yeast, warm water, bread flour, sugar, salt, olive oil, egg yolk, water, sesame seeds, poppy seeds

Taken from www.myrecipes.com/recipe/two-seed-bread-knots (may not work)