Knotted rolls that are crispy on the outside, soft but a little dense in the middle, and sprinkled with sesame seeds. Great for burgers and/or sandwiches.
Add the water to a large mixing bowl and sprinkle the yeast on top. Mix in the flour, 1 TBSP oil, egg, and salt. Continue to mix until a dough is formed. Transfer dough to a well floured surface and knead by hand for 5 minutes.
Shape the dough into a ball and place into a large clean bowl. Drizzle the dough with about 1 tsp of olive oil then flip the dough around a bit to cover in the oil. Loosely cover the bowl and place in a warm place to rise until doubled in size, about 1 hour.
Punch down the dough to deflate then transfer to a well floured surface,flour your hand as well because the dough will probably be sticky. Divide the dough into 6 equal size balls then form the balls into ropes roughly 12-inches long.
Working one at a time tie a loose knot in the center of the dough rope. Now take one end of the rope and pull it up through the bottom center of the knot hole. Take the other end of the rope and push it through the top center of the knot hole (*see the diagram below). Lay the knotted roll on a baking sheet and do the same with the rest of the dough ropes, separating the rolls by at least 1-inch.
Preheat the oven to 400°F. Sprinkle the tops of the rolls with a little flour to keep from drying out and let rise for another 30 minutes.
Brush the milk on the tops of the rolls then sprinkle with the sesame seeds. Bake in the preheated oven for 16 to 18 minutes or until lightly brown.
Remove rolls from the oven and place on a wire rack to cool.
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