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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
  • Total Time
    Prep: 25 min. + rising Bake: 10 min.
  • Makes
    32 rolls


  • 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 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.
Nutrition Facts
1 each: 85 calories, 2g fat (1g saturated fat), 25mg cholesterol, 95mg sodium, 14g carbohydrate (3g sugars, 0 fiber), 2g protein.
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  • pmmyers
    Nov 20, 2011

    relatively easy to make... Great tasting rolls.