Print Options

Back to Tender Dinner Knots >

Include these items:

Taste of Home Logo

Tender Dinner Knots

 Tender Dinner Knots
These yummy yeast rolls will dress up any meal. The cut knots look like you fussed, but the dough is so easy to work with that they're a cinch to shape. Folks are bound to be asking for seconds. -Renae Moncur Burley, Idaho
32 ServingsPrep: 30 min. + rising Bake: 15 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1 egg
  • 2 tablespoons sugar
  • 2 tablespoons shortening
  • 1 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour


  • In a large bowl, dissolve yeast in warm water. Add the milk, egg,
  • sugar, shortening, salt and 2 cups flour. Beat until smooth. Stir
  • in enough remaining flour to form a soft dough.
  • Turn on a floured surface; knead until smooth and elastic, about 6-8
  • minutes. Place in a greased bowl, turning once to grease top. Cover
  • and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; shape into 32
  • pieces. To form knots, roll each piece into a 10-in. rope; tie each
  • into a knot and tuck ends under. Place 2 in. apart on greased baking
  • sheets. Cover and let rise in a warm place until doubled, about 25
  • minutes.
  • Bake at 400° for 13-16 minutes or until golden brown. Remove from
  • pans to wire racks. Yield: 32 rolls.

2 of 2

Tender Dinner Knots (continued)

Nutritional Facts: 1 serving (1 each) equals 67 calories, 1 g fat (trace saturated fat), 8 mg cholesterol, 80 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.