Knotted Egg Buns

Hello Ladies!
This is a fantastic idea, thank you 'Julia2' for putting this together.

For my first blog I would like to chat about buns (or bread). I utterly enjoy baking bread but it doesn't always work out for me. (Not sure how many of you have tried it but it can be darn tricky!) And on top of it I struggle with the idea that it is pretty cheap to buy bread, so even though home made is so much tastier and makes your house smell wonderful is it really worth the time?

My family’s favourite buns right now are the knotted egg buns that I can buy at Sobey's. The problem is that they are so delicious that they are typically sold out. You need to go between 11am and 12am in order to get some (they don't bake them until 10, aren't cooled enough to be put on the self until 11 and tend to be sold out by 12, yes it is sad but I have checked this) so when I do find them I will buy all that they have and freeze any extras. I think that someone has caught on to this and is doing the same because the last few times I have gone they have already been sold out so, I have searched the web for a good egg bun recipe that actually works.

I have included the one I made this week at the end of the post. I have made quite a few changes to the original recipe and if you would like the original please let me know. There are also short cuts that you can take (like using a bread maker) but I actually find this cheating a bit when it comes to bread so I don't use one. If you like to though, I can let you know how to adapt the recipe for the bread maker. Anyhoo, this recipe has worked for me splendidly and was quite easy to make. I think that I have been officially converted (time permitting) to a home bun maker by this recipe (much like mayo... so much better when made fresh!). This recipe took me about 20 minutes to do with about 1½ hours of waiting time... not too bad for bread eh? It is also very forgiving so if you don’t wait for the rising, or leave it too long... it still works out!

So... again, if anyone would like the original recipe please let me know, here is my altered one.

Ingredients:
2 tsp original yeast
¼ cup hot tap water
¾ cup almond milk
3 eggs, beaten (1 for wash)
1 tbsp Fleishmann’s margarine
3 cups whole wheat flour
3 tbsp honey
1 tsp salt

Directions:

• Rinse the bowl of your Kitchen Aid for a few minutes with hot tap water to warm the bowl
• Add yeast to bowl with ¼ cup of hot tap water and allow to proof for 10 minutes, the yeast should double is size if it is active
• Add the remaining wet ingredients to your bowl and stir with the hook attachment on ‘stir’ for 30s.
• Add 2 cups of flour and mix on speed 2 for 2 minutes
• Add the remaining flour ½ cup at a time until the dough cleans the side of the bowl and sticks to the hook
• Remove the dough and lightly oil the outside before placing back in the bowl, cover with a damp tea towel and place the bowl in the microwave with a glass of hot tap water to rise.
• Allow to rise for 30 minutes.
• Punch down dough and divide into 3 sections rolling each into a long rope.
• Knot one end of the rope and cut off. Each section should make 4 knots
• Place knots on a seasoned baking stone, cover again with the tea towel and place stone back into the microwave for an additional 30 minutes to rise
• Brush each bun with an egg wash
• Bake at 350 for 20 minutes or until golden with your rack in the middle position
• Remove from sheet and place on a wire cooling rack once finished
• Can be stored at room temperature in a sealed container for 3 days, or frozen – fridge freezer for 3 months – deep freeze for 6.
• Yield 12
  

It really is easier then it looks, please don’t get turned off by all of the steps. I wanted to include everything so you would have all the little details.

Enjoy!