Knotted Rolls
Ingredients
- ¾ cup warm water (about 105°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup + 1 teaspoon granulated sugar , 50g
- 8 Tablespoons salted butter , softened, divided
- ¾ cup milk
- 4 cups bread flour or all-purpose flour
- 1 teaspoon salt
- 1 large egg , whisked
Optional: Butter and jam for serving
Instructions
- Activate yeast. In a small bowl, combine 3/4 cup warm water, yeast, and 1 teaspoon of the sugar. Allow to sit for 5 minutes, or until it foams up.
- Warm milk and butter: Cube 4 tablespoons of the butter and place in a microwave-safe bowl. Add 3/4 cup milk and microwave for 45 seconds, or until the butter is mostly melted. Let cool for a couple minutes.
- Knead dough. In a large bowl or the bowl of a stand mixer, combine 4 cups flour, remaining ¼ cup sugar, and 1 teaspoon salt. Add the milk mixture, 1 egg, and yeast mixture. Knead by hand or with a dough hook in your mixer for about 5 minutes, or until the dough is soft and smooth and pulls away from the sides of the bowl without feeling too sticky. If the dough seems really sticky, add 1 to 2 extra tablespoons of flour.
- 1st rise. Cover with a dish towel and allow to rise for 1 hour in a warm spot, or until it’s doubled in size.
- Divide dough. Line two baking sheets with parchment paper and dust the counter with flour. Divide the dough into two equal balls.
- For knotted rolls: Roll each dough ball into a large (10 x 12-inch) rectangle. Spread 3 tablespoons of the butter over the two rectangles. Fold the dough in half lengthwise. Cut into 12 short strips. Tie each folded strip in a loose knot and place on the baking sheets, 12 per sheet.
- 2nd rise. Cover the pans with a dish towel or plastic wrap and let rise again until doubled in size, about 1 hour.
- Bake. Preheat oven to 350°F. Bake for 15-20 minutes or until lightly golden.
- Serve. Remove from the oven and brush with the remaining 1 tablespoon butter. Serve warm.
Notes
For crescent rolls: Roll each ball into a large circle about 12 inches wide and about ¼ inch thick. Spread the tops with 3 tablespoons of the butter. Using a pizza cutter or sharp knife, cut the circle like a pizza. First cut it into quarters, then cut each quarter into 3 triangles (you should have 12 triangles per circle). Starting at the wide end of each triangle, gently roll the dough toward the pointed tip. Place the rolls on the baking sheets with the tip tucked under.
Make-Ahead Methods:
Refrigerate Dough (24 Hours): Prepare the dough, cover tightly, and chill in the refrigerator for up to 24 hours. The dough will rise slowly in the cold. Remove, shape, and let the rolls rise before baking.
Slow Rise (Overnight): Shape the rolls after the first rise, place them on a baking sheet, cover tightly, and let rise in the refrigerator overnight. Pull them out to rise on the counter for 30 to 60 minutes before baking.
Freeze Unbaked Rolls (4 to 6 Weeks): Place the shaped rolls on a baking sheet (before second rise) and freeze for a few hours, until solid. Then move them to a zip-top freezer bag and keep in the freezer until you’re ready to bake. When ready to bake, place on baking sheets, let them rise (3 hours or until puffed up), and bake as normal.
Bake Then Freeze (4 Weeks): Bake the rolls as instructed. Let them cool completely, and then freeze in zip-top freezer bags. Let thaw on the counter. Reheat in the microwave for 20 seconds.
Nutrition
Calories: 127kcal, Carbohydrates: 18g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 133mg, Potassium: 39mg, Fiber: 1g, Sugar: 3g, Vitamin A: 139IU, Vitamin C: 0.001mg, Calcium: 15mg, Iron: 0.2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
