Knotted Rolls
User Reviews
5
Knotted Rolls
Description
Knotted Rolls are made by proofing yeast with warm water and sugar, then mixing with a dough incorporating milk, eggs, sugar, salt, and butter. After kneading the dough until elastic, it rises until doubled in size, developing lightness. The dough is then rolled out, brushed with softened butter, folded into thirds to create layers, and cut into strips. Each strip is tied into a knot, creating a pleasing shape with a soft, layered interior.
The baking yields rolls with a tender crumb and buttery flavor. The buttery folding technique adds richness and slight flakiness inside without compromising softness. After baking, they can be enjoyed as is or brushed with garlic butter to make garlic knots, offering a fragrant, savory option often served as a side or appetizer.
The rolls can be served warm for best texture and flavor. This recipe provides a good base for variations, and slight adjustments in flour may be necessary to achieve the ideal dough consistency.
Ingredients
- 1 1/2 Tablespoons yeast
- 1/4 cup water about 110 degrees and slightly warm to the touch, warm
- 1 teaspoon sugar
- 1/2 cup butter
- 1/2 cup sugar
- 1 cup milk warmed, whole
- 3 large egg
- 5 to 5 1/4 cups flour (plus more if too sticky)
- 2 teaspoons salt
- 4 to 8 Tablespoons butter (softened)
Instructions
- In a small bowl, add yeast, warm water, and 1 teaspoon of sugar and set aside to proof. Let the yeast bubble and form for at least 5-10 minutes.
- In a small saucepan, heat butter, sugar, and milk over medium-low heat until melted and warmed. You don't want this mixture to be too hot or to boil, but just warmed enough for the butter to melt. Set aside.
- In a stand mixer or a large bowl, add flour and salt. Add eggs and proofed yeast. Once the milk mixture has cooled to just a warm temperature, add milk to the bowl. Mix for 5-7 minutes. Watch for the dough to start to come off the sides of the bowl. Add 1-3 Tablespoons of flour, if needed.
- Cover the bowl and set aside to rise in a warm place until double in size, about 2 hours.
- On a lightly floured surface, roll the dough into a large rectangle. Spread 4 Tablespoons of softened butter all of the dough. Then fold into thirds (so they are layered on top of each other). Cut into 1-inch strips. Then tie the strips into a knot. Place on a parchment paper-lined baking sheet. Allow some room for the rolls to expand a little.
- Let rise for 30-45 minutes. While raising, preheat oven to 350 degrees. Bake for 14-17 minutes or until a light golden brown color. Brush rolls with the remaining 4 Tablespoons of softened butter. Serve warm or store in an air-tight container.
Notes
- This dough can be turned into garlic knots by brushing the baked rolls with a mixture of softened butter, minced garlic, and fresh Italian parsley.
- Adjust flour quantity as needed to get a slightly sticky but workable dough.
- Allow the dough to rise sufficiently until doubled for a soft texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 59mg | 20% |
| Sodium | 379mg | 16% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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