Knotted Dinner Rolls
Soft and rich knotted dinner rolls are perfect for any occasion!
Easter is one of my favorite holidays. After a long, cold, and dark winter, it feels so good to celebrate the arrival of spring. Right now the leaves on the trees are just starting to bud, flowers are blooming everywhere, and I feel like flip-flop season is right around the corner.
I’m seriously so, so excited. Flip-flops, you guys.
This year for Easter I’m hosting some of my family at our house and while it won’t be anything too fancy, you can bet that a few special recipes will find their way to the table. Like these knotted rolls, which first debuted on this site for Easter 2010 and have been a favorite ever since.
These rolls are just my braided egg bread recipe portioned out and tied into knots. It’s made from an enriched yeast dough, meaning it has more fat and sugar than traditional yeast dough. These rolls are soft, tender and full of so much flavor.
I have what feels like dozens of roll recipes on my blog, but these are easily in my top two or three. They’re not any harder to make than other rolls, but they’re just so pretty and feel a little fancy. They’re perfect for any dinner or gathering or party you have coming up!
baking tip:What is bread flour?
Knotted Dinner Rolls
Ingredients
- 1 packet active dry yeast (2 1/4 teaspoons)
- ½ cup warm water (125 ml)
- â…“ cup honey (115 grams)
- ¼ cup unsalted butter , melted and cooled (56 grams)
- 2 large eggs
- 3 – 3 ½ cups bread flour (360-420 grams)
- ¾ teaspoon salt
- 1 egg + 1 teaspoon water , beaten (for egg wash)
- Poppy seeds , for sprinkling (optional)
Instructions
- Combine warm water and yeast and let sit for 5 minutes till foamy.
- In the bowl of an electric mixer fitted with a dough hook (or in a large bowl if you intend to knead by hand), combine the yeast mixture, honey, butter, and eggs. Add 2 1/2 cups of the flour, and the salt. Mix on low until it comes together to make a wet dough. Continue adding remaining flour 1/4 cup at a time until dough no longer sticks to your fingers when touched. You may not need all 3 1/2 cups of the flour. Dough should be able to be handled, but still very soft. It will not clear the bowl.
- Continue kneading on low speed until smooth and elastic, about 5 minutes more.
- Gently form into a ball and place in a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Gently punch down dough and gather back into a ball. Divide into 12 equal pieces. Working with one piece at a time, roll out into a 6-inch long rope and tie into a knot. Place on a sheet pan lined with parchment paper. Cover with greased plastic wrap and let rise until doubled again, about 30-45 minutes. Meanwhile, preheat oven to 350 degrees F.
- Brush rolls with egg wash and sprinkle with poppy seeds, if using. Bake until golden brown, about 15-17 minutes.
- Serve warm. Rolls are best the day they are baked, but will keep at room temperature for up to 3 days.
Tools for this recipe
If anyone uses a Nuwave, it took 10 minutes to bake.Â
I will be changing to this recipe. It is perfect!Â
Not tried your rec yet but what i liked about your site,no potsing about with the information.
when i bake i will keep you posted.This will be my first go to make bread by hand instead of by machine
regards
Al
This recipe has become part of my regular bread rotation this summer, it tastes very much like egg bread that my family bought from a local deli when I was growing up. I follow it mostly as written with some minor alterations: I use coconut oil in place of butter – my kitchen is warm enough in the summer months that my jar of coconut oil is in a liquid state so it’s easy and quick to add in. I scale back the sweetness just a little by using 1/4 cup of honey instead of 1/3 cup. Sometimes if I want to make the buns closer to sandwich-size as opposed to roll-sized I’ll make 10 instead of 12. I’ve been using sesame seeds instead of poppy seeds to sprinkle on top before baking because I have a lot of them on hand. This is a nice recipe, thanks for sharing!
Hey, FYI challah is a Jewish , religious bread. You might want to include this in your fun-loving intro. Better yet, just call these braided rolls if you’re going to serve them on Easter. Don’t serve challah on Easter, or change its name. It’s disrespectful.
I used this recipe to recreate buns from a very well known bakery that just calls them egg buns, so that might be a good alternative too.
Can you triple the recipe?