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Make Ahead Golden Knots

Prepare and partially bake these rolls on a day when you have plenty of time. Then freeze them for busy days ahead!
  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    4 dozen


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1/2 cup plus 2 teaspoons sugar, divided
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/4 cup canola oil
  • 4 teaspoons salt
  • 7-1/2 to 8-1/2 cups all-purpose flour
  • Melted butter


  • In a large bowl, dissolve yeast in warm water. Add 2 teaspoons sugar; let stand for 5 minutes. Add the milk, oil, salt, remaining sugar and 4 cups flour. Beat until smooth. Add enough flour to form a stiff dough.
  • Turn onto 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 1-1/2 hours.
  • Punch dough down. Divide into four portions. Cover three pieces with plastic wrap. Shape one portion into 12 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck and pinch ends under. Repeat with remaining dough.
  • Place rolls on greased baking sheets; brush with butter. Cover and let rise until doubled, about 20-30 minutes.
  • To serve immediately, bake at 375° for 15-18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Cool and freeze.
  • To use frozen rolls: Reheat frozen rolls at 375° for 12-15 minutes or until browned.
Nutrition Facts
1 each: 95 calories, 2g fat (0 saturated fat), 1mg cholesterol, 201mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 2g protein.
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