I searched my drawers, knick-knack boxes, linen cabinets for napkin rings but couldn’t find any. I came to the realization that I didn’t have any. I could have sworn I did.
I’m not into beadwork or needlework (though I have done some embroidery in my days) but I’m into food. That’s what I blog about after all, except for the few times when I get a delirious fever and write about things totally unrelated to food, which I’m sure you’ve scratched your head about, dear reader, and I thank you so much for bearing with me.
Anyway, to turn the edible napkin rings making project I had set my mind on into food-bloggable content, I made edible ones with bread dough.
I love it when useful gets combined with delicious. Don’t you?
Bread Edible Napkin Rings Recipe
You can get really creative with decorations for the rings. You can customize them to religious holidays by making related symbols or personalize them with your guests’ initials. So much fun can be had with these!
1 cup whole wheat flour
1/2 teaspoon salt
2 tablespoons chia seeds
2 tablespoons sesame seeds
1/2 tablespoon active dry yeast
1 cup + 2 tablespoons warm water
Preheat the oven to 325 degrees Fahrenheit.
Combine the flour, salt, chia and sesame seeds in a bowl.
Dilute the yeast in the warm water and add it to the flour. Mix and knead for 5 minutes.
Cut the dough into 8 pieces. Save two pieces for making decorations for the rings.
Roll each piece into a log, about 6 inches long, and form a ring around an empty roll of foil or parchment paper by pinching the bottom of the ring to close it. Leave 1 to 2 inches between the rings. Roll out the saved pieces of dough and cut out desired decorative shapes. Press them on the rings. Brush the rings with eggwash, if you wish.
Bake the roll of rings on a cookie sheet until golden, 20 to 25 minutes.