Hands On Time: 15 minutesReady In: 3 hours, 30 minutesYield: 16 rolls Ingredients 1 1/2 cups warm water2 tablespoons olive oil
- In the bowl of a stand mixer combine water, olive oil, 1 tablespoon sriracha, yeast, salt and sugar. Mix on a low to medium-low speed with a dough hook while adding 1/2 cup of flour at a time until the dough pulls cleanly away from the sides and forms a dough ball, adding slightly more flour of necessary. The dough should be slightly sticky, and very soft.
- Transfer to a lightly greased bowl, cover with a tea towel, and let rise until doubled, about 90 minutes.
- Divide the dough in two. Divide each half into 8 pieces. Roll each piece into 8-inch ropes. Tie each piece in a knot and pinch the ends together in front and place on a parchment lined baking sheet. You will probably need two baking sheets for this recipe with 8 rolls on each pan. Cover and let rise until doubled again, another 90 minutes.
- Preheat oven to 400 degrees. Bake for about 14 minutes until lightly browned on top.
- Just before the rolls finish baking, whisk together the melted butter and 1 to 3 tablespoons sriracha in a small bowl. Use more sriracha to add more heat, or less to keep it mild. Use a pastry brush to brush the melted butter on the rolls just after they come out of the oven.
- Best served warm, but still good cooled as well. Dough recipe adapted from Simply Recipes. Δ Δ
