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Yeast Knot Rolls

 Yeast Knot Rolls
This roll recipe makes a wonderful side dinner roll. They are fluffy on the outside yet have a crisp outside.—Diane Werner, Oconomowoc, Wisconsin
32 ServingsPrep: 25 min. + rising Bake: 10 min.


  • 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


  • 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

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Yeast Knot Rolls (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 85 calories, 2 g fat (1 g saturated fat), 25 mg cholesterol, 95 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.