Shape this rich dough into individual knots for dinner rolls or make into a braided loaf to serve at a holiday meal.

Source: Midwest Living

Gallery

Recipe Summary

prep:
30 mins
rise:
30 mins
chill:
2 hrs
bake:
15 mins at 375°
stand:
10 mins
Servings:
24
Yield:
24 rolls
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, dissolve yeast in the 1/4 cup warm water.

    Advertisement
Instructions Checklist
  • In a small saucepan, combine the 1 cup water, butter, sugar, and salt. Heat and stir just until mixture is warm and butter almost melts. Transfer to a large bowl and stir in yeast mixture.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Using an electric mixer, beat in egg. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour using a wooden spoon. Dough will be moderately soft.

Instructions Checklist
  • Place dough in a lightly greased bowl. Cover and refrigerate until doubled in size (2 to 3 hours).

Instructions Checklist
Instructions Checklist
  • Punch dough down. Cover and let rest for 10 minutes. Divide into 24 pieces. On a lightly floured surface, roll each piece into a 10-inch-long rope and tie into a loose knot. Place knotted rolls about 2 to 3 inches apart on greased baking sheets. Cover and let the rolls rise until nearly doubled in size (about 30 minutes).

Instructions Checklist
  • Bake in a 375 degree F oven 15 minutes or until golden. Remove from oven; brush with melted butter. Serve warm. Or cool; use for chicken salad sandwiches.

Instructions Checklist
Instructions Checklist
To make a braided loaf that is shown in photo:
  • Prepare dough as directed. Divide into thirds. Roll each portion into a 20-inch-long rope. Place ropes 1 inch apart on a greased large baking sheet. Starting in the middle, loosely braid to the end. Tuck ends of rope under to seal. Repeat on the opposite end of the loaf. Cover and let rise until doubled in size (about 45 minutes). Bake in a 375 degree F oven 25 to 30 minutes or until bread sounds hollow when you tap it. Cool on a wire rack.

Nutrition Facts

90 calories; total fat 3g; cholesterol 15mg; sodium 139mg; carbohydrates 14g; fiber 1g.

Reviews