The Best Knotted Dinner Rolls

Why I Like This Recipe

• Buttery and soft. The dough is brushed with butter, then cut into strips and tied into knots. Once baked, they pull apart like a dream and are buttery throughout.
• Easy to make. They might look fancy, but the dough is pretty basic, and shaping them isn't hard. If you can tie a knot, you can make these twisted rolls.
• Simple ingredients. My go-to roll recipe for dinners is our Amish dinner rolls. They are delicious and easy, and use basic pantry ingredients. This is the same recipe with 2 adjustments: butter instead of oil, and milk instead of water. You can definitely make these with water and oil like my original recipe, but I like swapping those out when I really want a show-stopping roll.

What Others Are Saying

Fantastic with our Thanksgiving dinner. Very easy to make.---Marci

Tips and Tricks

1. Tip for those who don't own a stand mixer: If you do not have a stand mixer, you can make this dough by hand using a Danish dough whisk in a large mixing bowl. Mix the ingredients together, then knead on a lightly floured surface for 5 minutes. I rarely use a wooden spoon to mix dough anymore; a dough whisk is much more efficient and works great!
2. Letting the dough rise: The dough will rise faster in a warm spot. I preheat my oven for 1 minute, then shut the heat off. It makes the oven just warm enough for the dough to rise.
3. How to freeze rolls. Freeze the baked rolls by placing them into a freezer-safe bag for up to 2 months.

Ingredients

• Water: The majority of liquid in this roll recipe comes from milk, but I use a small amount of warm water to proof the yeast.
• Yeast: Yeast is necessary for a proper rise. You can use instant (my preferred yeast) or active dry yeast. Regardless of the type of yeast I use, I always proof it.
• Milk: Milk adds a richness to the rolls and gives them golden brown edges. You can use water in place of milk for allergen purposes.
• Butter: I bake exclusively with salted butter, but you can use unsalted butter. Butter is used in the dough, then spread over the dough, and then brushed over finished rolls.
• Sugar: Just a bit to add sweetness to the dough.
• Salt

See the recipe card for full information on ingredients and quantities.

How To Make Knotted Dinner Rolls

Step 1: In a small bowl, mix warm water and yeast. Allow to proof until foamy (about 5 minutes).

Step 2: Heat milk in the microwave until hot (90 seconds-2 minutes). Stir in butter. Let it stand until the milk is warm, NOT hot.

Step 3: Pour the butter and milk mixture into a large bowl. Add water and yeast mixture. Stir in sugar and salt. Mix in flour, one cup at a time.

Step 4: Knead the dough on a lightly floured surface until smooth.

Step 5: Place in a well-oiled large bowl, and turn the dough to coat. Cover with a damp cloth or plastic wrap. Allow rolls to rise in a warm place until doubled in bulk, about 1 hour.

Step 6: Punch the dough down and divide it into two portions. Roll each portion into a 12" x 18" rectangle. Spread with 2 tablespoons of butter. 

Step 7: Fold the dough in half and slice into 12 (1") strips.

Step 8: Pick up one strip, stretch it slightly, and fold it in half. Tie the dough in a knot and tuck the ends under slightly. (Watch video for step-by-step instructions). Place on greased baking sheet, 12 rolls per sheet. Allow to rise for 40 minutes.

Step 9: Bake at 350 degrees for 18-20 minutes, or until golden brown. Brush rolls generously with butter while in pans. This recipe makes 24 buttery dinner rolls.

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