Knot Dinner Rolls

Making dinner rolls at home is so easy, so I always have a batch of these in the freezer. Whenever I don’t have time and buy dinner rolls at the nearest bakery, I think to myself how these homemade rolls are much tastier and have better texture.

If you like soft, fragrant and golden dinner rills with a melt-in-your-mouth texture – this is the recipe you need. These rolls are simply the best and kids love them.

Knot Dinner Rolls

Photo: Natalie Levin

4.73 from 11 votes

Knot Dinner Rolls

Servings 12 dinner rolls
Author Natalie


For the dinner rolls dough:

  • 500 grams (3 1/2 cups) all-purpose flour
  • 8 grams (2 tsp.) active dry yeast
  • 240 ml. (1 cup) water
  • 50 grams (1/4 cup) sugar
  • 45 ml. (3 tbsp.) vegetable oil
  • 2 large egg yolks
  • 8 grams fine salt

For brushing and decoration:

  • 1 beaten egg
  • Sesame or poppy seeds


  1. In a bowl of a mixer with a dough hook, put flour, yeast, water, sugar, oil, egg yolks and salt and knead for 10-12 minutes until soft dough forms.
  2. Transfer the dough onto a lightly floured work surface and form a ball shape.
  3. Put the dough in a lightly greased bowl, cover and let rise at room temperature for about an hour or until it doubles in volume.
  4. Transfer the dough to a floured surface and divide into 12-15 pieces.
  5. Create a long roll from each part of the dough and then wrap it around itself, creating a knot.
  6. Place the rolls on a baking paper-lined oven tray.
  7. Cover and let rise for 35-45 minutes or until the rolls almost doubled their volume.
  8. Preheat oven to 170c degrees.
  9. Gently brush the rolls with beaten egg and sprinkle with sesame seeds or poppy seeds.
  10. Bake for 15-20 minutes or until golden.
  11. When the rolls are ready, cover them (in the pan) with a towel and allow to cool at room temperature.

Recipe Notes

  • Serve the rolls on the day of preparation.
  • If you want to keep the rolls for longer time, freeze it in an airtight bag and slightly heat before serving.
Knot Sandwich Rolls

Photo: Natalie Levin

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