1. Roll 2 to 3 ounces of dough to a 14-inch rope. Make a loose granny knot in the center, leaving two long tails.

2. Working with one long tail at a time, loop the dough around the circle twice, tucking the end into the center hole.

3. Repeat with the other tail, again tucking the end into the center.

4. Now the roll is ready for is second rise before baking.

http://www.kingarthurflour.com/blog/2008/02/28/all-tied-up-shaping-kaiser-rolls/