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.
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.
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