Topknot Rolls Recipe
Topknot Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These golden dinner rolls have a fine texture and a delightful buttery flavor. They brighten any meal. Even though they look special, they are not at all difficult to make.
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 10 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 10 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons plus 1/2 cup sugar, divided
  • 1-1/4 cups warm water (110° to 115°)
  • 3 eggs
  • 3/4 cup butter, melted, cooled, divided
  • 5-1/2 cups all-purpose flour
  • 2 teaspoons salt
  • Additional butter, softened

Directions

In a large bowl, dissolve yeast and 2 teaspoons sugar in water. Let stand for 5 minutes. Add the eggs, 1/2 cup melted butter, 2 cups flour, salt and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft 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 for 45 minutes or until doubled.
Punch dough down. Turn onto a heavily floured surface; divide in half. Roll each portion into a 15-in. x 8-in. rectangle. Spread generously with softened butter. Roll up, jelly-roll style, starting with a long side. Using a sharp knife, cut into 1-in. slices. Place cut side up in greased muffin cups. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Brush with remaining melted butter. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Topknot Rolls in Taste of Home December/January 2000, p33

Nutritional Facts

1 each: 146 calories, 5g fat (3g saturated fat), 34mg cholesterol, 211mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons plus 1/2 cup sugar, divided
  • 1-1/4 cups warm water (110° to 115°)
  • 3 eggs
  • 3/4 cup butter, melted, cooled, divided
  • 5-1/2 cups all-purpose flour
  • 2 teaspoons salt
  • Additional butter, softened
  1. In a large bowl, dissolve yeast and 2 teaspoons sugar in water. Let stand for 5 minutes. Add the eggs, 1/2 cup melted butter, 2 cups flour, salt and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. 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 for 45 minutes or until doubled.
  3. Punch dough down. Turn onto a heavily floured surface; divide in half. Roll each portion into a 15-in. x 8-in. rectangle. Spread generously with softened butter. Roll up, jelly-roll style, starting with a long side. Using a sharp knife, cut into 1-in. slices. Place cut side up in greased muffin cups. Cover and let rise until doubled, about 45 minutes.
  4. Bake at 375° for 12-15 minutes or until golden brown. Brush with remaining melted butter. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Topknot Rolls in Taste of Home December/January 2000, p33

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