I tried knot rolls this time, using the same simple bread recipe that Paul Hollywood uses for his eight strand plaited loaf. They tasted really good; chewy crust with a soft center! The knot was a simple overhand knot with the end tucked in. However my sizes were all over place, so I’m giving you a picture of the best roll, both before and after baking. Know though, that this was not typical. I’m not trying to prove myself; it’s a knotty problem to share but also to keep it real, so I will try to rise to the occasion in words, but not provide photographic proof. (I’m on a roll with these puns! And I’m done now.)