These buttery, rich, and soft knotted rolls have a melt-in-the-mouth texture. They are made from scratch with my no-knead crescent dough that's surprisingly simple and easy to make.
Table of Content
These days, making homemade bread has become a necessity. Some people have been making bread because local bakeries are closed while others are making bread to stay on the budget.
The one bread that has been very popular with my visitors is the no-knead bread. While I love making and kneading my bread, summer is a difficult time for bread making. The kneading in particular. So this collection of no-knead bread recipes is always high on my list.
Why make these rolls
- This is a no-knead dough. Ideally, you can mix it with just a spatula. It is a soft dough but rich in butter.
- The secret to getting this done perfectly, as I have shown in the video, is to chill the dough. Yes, if the butter chills, it makes the dough firm, which in turn, makes it easier to roll and shape the knots.
- Most of the ingredients in this recipe are simple pantry staples.
- Today I am making plain knots but you can use this dough for so many different variations
- Leftovers will keep well for 3 to 4 days but they also freeze well in the freezer for months.
The timeline for these roles is also very simple.
- Prepare the dough- 5 minutes
- First rise - 60 to 90 minutes
- Chill the dough- 60 minutes
- Shape the dough - 10 minutes
- Proof the rolls - 45 minutes
- Bake the rolls - 15 minutes
Ingredients and substitutes
- Flour - Often, bread flour is recommended for making homemade dinner rolls or any homemade bread. And yet, I have been making it now for over 15 years and I always use all-purpose flour.
- Instant dry yeast - I like to use instant dry because I've always had great success with it. If you have to use active dry yeast you will need 2 ¼ teaspoon or one packet. And if you use fresh yeast, you will need about 21 grams. Also, it's not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Sugar - The sugar here is not really to add sweetness. So no, the 1 to 2 tablespoons won't make your homemade dinner rolls sweet. The sugar and fat in this recipe are usually to feed the yeast. Just as you need warm liquid to activate the yeast, you need sugar and fat to strengthen it and let it grow. If you prefer, you can substitute sugar with 2 tablespoon of honey as well.
- Butter - I like adding butter not just to feed the yeast, but also to add flavor. You can substitute the butter for 2 tablespoon of oil in this recipe.
No-knead knot rolls
Dough
- In a bowl, combine milk, yeast, sugar, and eggs. Add ½ the flour- combine well.
- Then, add the room-temperature butter and salt - combine well.
- Add the remaining flour. Bring the dough together in a dome (see video).
- Cover and leave on the counter to rise for 60 to 90 minutes. Then, place it in the fridge for another 60 minutes.
- Remove the chilled dough from the fridge. Knead for 30 seconds.
- Divide into 2 portions. Divide each portion into 10 or 12 again (these make 20 to 24 knotted rolls) Roll each portion into a ball and set aside.
Shape the knots
- Roll each ball into a long rope about 12-inch long.
- If the dough gets sticky, you can lightly dust your hands with flour or vegetable oil spray (oil works best).
- Wrap the rope around your fingers into a loose knot. Then, wrap one end of the rope up and over the loop, tuck the other end under the loop. The two ends will meet in the center (one over and one under) Pinch the ends so you have a tight knot.
- Place on a baking tray leaving enough space for them to rise.
Proof and bake
- Cover and let proof for 45 minutes.
- Preheat oven at 160 C / 320 F.
- Brush each knotted roll with egg wash (combine an egg with 2 tablespoon water to make an egg wash).
- Bake for 12 to 15 minutes until the top is lightly golden.
- Remove from the oven and brush with butter.
- Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft.
Storage
- These rolls will keep at room temperature for 3 to 4 days.
- They also freeze beautifully for over a month.
- Never keep bread in the fridge as it dried out.
Tips for Success
- Measure all ingredients ahead of time, so you don't forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If you're not sure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. And if it gets foamy, the yeast is good to go. And if not, it's best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour and then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until doubles in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place the bread in or the low temperature will spread the dough too much.
Troubleshooting
- My dough did not rise? Most often the simplest explanation for this is that the liquid (milk) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good.
- My bread is not soft but dense. - If you add too much flour to the dough the bread will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky. Follow the recipe and look at the video to see the consistency of the dough.
- My rolls deflated when baking - Prove the rolls for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the rolls they tend to rise and deflate when baking.
How long will these rolls keep?
If stored properly, these soft dinner rolls will stay for 3 to 4 days at room temperature. They can also be frozen for a month or more. Never store bread in the fridge as it dries out.
How to keep knotted rolls soft?
The best way to keep homemade bread soft is to contain the steam within the bread. So, while they are still hot, place a clean kitchen cloth over them and let them rest for 10 minutes. Keeping these dinner rolls covered will also keep them from drying out.
Can I freeze these rolls?
For make-ahead or freezer-friendly knotted rolls, bake the rolls as instructed in this recipe. Let them cool completely. Once cooled, place them in an airtight freezer-safe ziplock bag. For best results, thaw in the fridge overnight then reheat in the microwave for 30 seconds or more as needed.
What do you serve with these knotted rolls?
We use these as dinner rolls. So rich, soft, buttery, and delicious. These are great with any soup, stew, chili, or slow-cooked meat.
Printable Recipe
Knotted Rolls No knead
Print Pin Rate Share by Email Share on FB Save GrowCalories: 153kcal
Adjust Servings Here: 24 rolls
Description
These buttery, rich, and soft knotted rolls have a melt-in-the-mouth texture. They are made from scratch with my no-knead crescent dough that's surprisingly simple and easy to make.
Video
Ingredients
- 4 cups (500 g) All-purpose flour
- 2 ¼ teaspoon Instant dry yeast
- 2 Eggs (large)
- ½ cup (8 tablespoon) Butter (unsalted room temperature)
- ¾ cup (180 ml) Milk
- 2 tablespoon Sugar (white)
- ¾ teaspoon Salt
Plus
- ¼ cup (4 tablespoon) Butter (unsalted, room temperature)
- ½ Egg (for eggwash)
Instructions
Dough
- In a bowl, combine milk, yeast, sugar, and eggs. Add ½ the flour- combine well.
- Then, add the room temperature butter and salt - combine well.
- Add the remaining flour. Bring the dough together in a dome (see video).
- Cover and leave on the counter to rise for 60 to 90 minutes. Then, place in the fridge for another 60 minutes.
- Remove the chilled dough from the fridge. Knead for 30 seconds.
- Divide into 2 portions. Divide each portion into 10 or 12 again (these make 20 to 24 knotted rolls) Roll each portion into a ball and set aside.
Shape the knots
- Roll each ball into a long rope about 12-inch long.
- If the dough gets sticky, you can lightly dust your hands with flour or vegetable oil spray (oil works best).
- Wrap the rope around your fingers into a loose knot. Then, wrap one end of the rope up and over the loop, tuck the other end under the loop. The two ends will meet in the center (one over and one under) Pinch the ends so you have a tight knot.
- Place on a baking tray leaving enough space for them to rise.
Proof and bake
- Cover and let proof for 45 minutes.
- Preheat oven at 160 C / 320 F.
- Brush each knotted roll with egg wash (combine an egg with 2 tablespoon water to make an egg wash).
- Bake for 12 to 15 minutes until the top is lightly golden.
- Remove from the oven and brush with butter.
- Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft.
Recipe Notes & Tips
- Ingredients - Ensure all the ingredients are at room temperature except milk. Milk must be warm (110 F) not hot, not cold. If the eggs are cold they will cool the warm milk. If the butter is cold it won't incorporate into the flour easily.
- No matter how quick you want these rolls don't skip on chilling the dough for at least 45 minutes to an hour before you roll and shape the crescents
- Overnight Rolls - The dough can be prepared a day in advance. Proof them for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, continue with the recipe as directed, rolling, and shaping the chilled dough.
- Storing these rolls- These knotted rolls do freeze beautifully. Cool the baked buns then place them in a freezer-safe storage bag. These can be frozen for up to a month.
- Kneading the dough - The dough does not need any kneading but if you want you can mix it using an electric mixer because the dough is soft and sticky.
- Bread machine - these rolls can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Nutrition Information
Calories: 153- kcalCarbohydrates: 20- gProtein: 3- gFat: 7- gSaturated Fat: 4- gCholesterol: 33- mgSodium: 62- mgPotassium: 41- mgFiber: 1- gSugar: 4- gVitamin A: 217- IUCalcium: 16- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Deb
I have not made these yet but they look good. In your “ingredients and substitution “ section you say the one tablespoon of sugar won’t make the rolls sweet. However the recipe calls for 4 tablespoons (5 Tablespoons). To me that is sweet. So which is it 1 tablespoon or 4 to 5 tablespoons?
Veena Azmanov
Hey Deb, Sorry, yes it is 2 tbsp of sugar in the recipe. But you can add up to 5 tbsp to make the rolls sweet. Thanks
Rosie
So for bread machine, no need to add butter and flour later in sequence? How about the frdige step?
Veena Azmanov
Yes, you can add the butrer and flour all at once. The dough can be kept in the fridge overnight. Thaw in the morning for an hour. Then shape, proof and bake.