Poppy Seed Bowknots

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“These look so pretty, you will be glad you made them! Prep time includes rising time.”
1hr 55mins
24 rolls

Ingredients Nutrition


  1. In a large bowl, and electric mixer fitted with a dough hook, or a food processor, sprinkle the yeast over the water, stir, and let stand for 5 minutes.
  2. Stir until dissolved.
  3. Add 4 cups of the flour, the sugar, salt, butter, and buttermilk to the yeast mixture, and mix thoroughly.
  4. On a lightly floured board or in the mixer or food processor, knead the dough until smooth and elastic- about 4 minutes by hand, 2 minutes in the mixer, or 30 seconds in the processor.
  5. Add more flour as needed to keep the dough from sticking.
  6. This is more malleable and softer than a bread dough.
  7. Transfer the dough to a large, lightly greased bowl, turn to coat with the grease, and cover with a clean dry towel.
  8. Let rise in a warm, draft-free spot until doubled in bulk- about 1 hour.
  9. Punch the dough down and knead it on a lightly floured surface for 2 minutes.
  10. Roll the dough out to a 24"x6"x1/2" rectangle, then cut into 6"x1"x1/2" strips.
  11. Gently tie each strip into a bowknot by slipping one end over, under, then back over the other.
  12. Lay the roll 2 inches apart on a lightly oiled baking sheet; cover with a clean dry towel.
  13. Place in a warm, draft-free spot until the rolls have doubled in bulk-about 25 minutes.
  14. Preheat the oven to 375*.
  15. Brush the tops with the egg white and sprinkle with poppy seeds.
  16. Bake on the middle shelf fo the oven until golden brown and a toothpick inserted in a knot comes out clean- 20 to 25 minutes.
  17. Cool on the baking sheet, then serve.
  18. Makes 24 rolls.

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