Yeast Knot Rolls Recipe

5 1 1
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Yeast Knot Rolls Recipe

Read Reviews
5 1 1
Publisher Photo
This roll recipe makes a wonderful side dinner roll. They are fluffy on the outside yet have a crisp outside.—Diane Werner, Oconomowoc, Wisconsin
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 10 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 10 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup sugar, divided
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 3 egg yolks
  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 1 egg white, lightly beaten

Directions

In a large bowl, dissolve yeast and 2 teaspoons sugar in warm milk; let stand for 5 minutes. Add the butter, salt, egg yolks, remaining sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate egg white.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a log and cut each log into eight equal-sized pieces.
To form knots, roll each piece into a 10-in. rope; tie into a knot. Tuck ends under. Place all rolls on one large greased baking sheet. (The rolls will be close together.) Cover and let rise until doubled, about 30 minutes.
Brush egg white over rolls. Bake at 350° for 10-13 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve warm or room temperature. Yield: 32 rolls.
Originally published as Yeast Knot Rolls in Country Woman March/April 2004, p24

Nutritional Facts

1 each: 85 calories, 2g fat (1g saturated fat), 25mg cholesterol, 95mg sodium, 14g carbohydrate (3g sugars, 0 fiber), 2g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup sugar, divided
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 3 egg yolks
  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 1 egg white, lightly beaten
  1. In a large bowl, dissolve yeast and 2 teaspoons sugar in warm milk; let stand for 5 minutes. Add the butter, salt, egg yolks, remaining sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate egg white.
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a log and cut each log into eight equal-sized pieces.
  4. To form knots, roll each piece into a 10-in. rope; tie into a knot. Tuck ends under. Place all rolls on one large greased baking sheet. (The rolls will be close together.) Cover and let rise until doubled, about 30 minutes.
  5. Brush egg white over rolls. Bake at 350° for 10-13 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve warm or room temperature. Yield: 32 rolls.
Originally published as Yeast Knot Rolls in Country Woman March/April 2004, p24

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pmmyers User ID: 6357786 107677
Reviewed Nov. 20, 2011

"relatively easy to make... Great tasting rolls."

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