Fluffy pull-apart knotted dinner rolls are what holiday tables dream about — soft, buttery, knotted by hand and baked close together so they tear apart in pillowy pieces. The recipe makes three dozen, which sounds like a lot until they are gone.
There’s nothing quite like the warm, comforting aroma of freshly baked bread filling your home. These fluffy, pull-apart dinner rolls are the ultimate comfort food, perfect for holiday feasts, weeknight dinners, or simply slathering with butter. With a pillowy soft texture and a rich, buttery flavor, this recipe is surprisingly simple and yields a generous batch of the most delightful knotted rolls. Get ready to impress your family and friends—and maybe save a few extra for yourself!
Ingredients
• 1 tablespoon / 7g (0.25 oz) active dry yeast
• ¼ cup / 60ml warm water (105-115°F or 40-46°C (115°F))
• 1¼ cups / 300ml (10.1 fl oz) warm milk
• 1 large egg, lightly beaten
• 4 cups / 480g (16.9 oz) all-purpose flour, plus more for dusting
• ¼ cup / 50g (1.76 oz) granulated sugar
• ¼ cup / 57g (2.01 oz) unsalted butter, melted
• 1 teaspoon / 6g (0.21 oz) fine sea salt
• 2 tablespoons / 28g (0.99 oz) unsalted butter, melted, for brushing
Instructions
1. In a large bowl, dissolve the yeast in the warm water. Let it sit for 5 minutes until foamy. Stir in the warm milk, beaten egg, and 2 cups (480 ml) of flour. Using a stand mixer with a dough hook or by hand, beat until the mixture is completely smooth and free of lumps.
2. Add the sugar, melted butter, and salt to the bowl. Beat again until the batter is smooth and glossy. Gradually stir in another cup of flour to form a stiff, shaggy dough.
3. Sprinkle half of the remaining flour onto a clean work surface. Turn the dough out onto the flour and sprinkle the rest of the flour on top. Gently knead for 8-10 minutes, adding just enough flour as needed to prevent sticking, until the dough is smooth, soft, and elastic.
4. Form the dough into a ball and place it in a large, buttered bowl, turning it once to coat all sides. Cover the bowl with a clean towel and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
5. Gently punch down the dough. On a lightly floured surface, roll it into an 18×9-inch rectangle. Cut the rectangle in half lengthwise, then cut each half crosswise into 1-inch wide strips, making about 36 strips total.
6. To shape a roll, take one strip, stretch it slightly, twist it a few times, and tie it into a loose double knot. Place the roll on a buttered baking sheet, tucking the ends underneath. Repeat with the remaining dough, arranging rolls a few inches apart.
7. Cover the baking sheets with a light towel and let the rolls rise in a warm place for about 25-30 minutes, or until they look puffy and have nearly doubled in size.
8. Preheat your oven to 425°F (220°C). Gently brush the tops of the risen rolls with melted butter. Bake for 10-12 minutes, or until they are a beautiful golden brown. Serve warm and enjoy!
Nutritional Information
• (per roll)
• Calories: 95 kcal
• Carbohydrates: 15g
• Protein: 2g
• Fat: 3g
• Sugar: 2g
• Sodium: 85mg
• Fiber: 1g
• (Note: This is an estimate and can vary based on exact used.)
Pro Tips
• for Perfect Rolls
• Use a thermometer to check your water and milk temperature. If it’s over 120°F (49°C), it can kill the yeast. If it’s too cool, the yeast won’t activate properly.
• For the most accurate flour measurement, spoon the flour into your measuring cup and level it off with a straight edge. This prevents a dense, dry dough.
• To check if your dough is perfectly kneaded, use the ‘windowpane test.’ A small piece of dough should stretch thin enough to see light through it without tearing.
• For an extra rich, golden-brown top, brush the rolls with an egg wash (1 egg beaten with 1 tablespoon / 15 ml / 0.5 fl oz of water) just before baking.
• Store leftover rolls in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 10-15 seconds to restore their softness.
FAQ
Q: Can I make these dinner rolls vegan
A: Yes, you can easily adapt this recipe to be vegan. Use an unsweetened plant-based milk like soy or almond milk, replace the unsalted butter with a high-quality vegan butter substitute, and use a flax egg (1 tbsp / 15 ml ground flaxseed + 3 tbsp / 45 ml water) or a commercial egg replacer instead of the chicken egg.
Q: Are all ingredients in this recipe definitely vegetarian
A: Yes, all the ingredients listed are suitable for a lacto-ovo vegetarian diet. If you follow a stricter vegetarian or vegan diet, you may want to use organic or vegan-certified granulated sugar to ensure it was not processed using bone char.
Q: What vegetarian main dishes pair well with these rolls
A: These versatile dinner rolls are a perfect side for hearty vegetarian meals. Serve them alongside a creamy tomato soup, a rich lentil stew, vegetarian shepherd’s pie, or use them to soak up the sauce from a delicious pasta dish.
Q: How should I store leftover vegetarian rolls
A: Store any leftover rolls in an airtight container or a sealed bag at room temperature for up to 3 days. To restore their original softness, you can gently reheat them in a microwave for 10-15 seconds or in a warm oven for a few minutes before serving.
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Fluffy Pull-Apart Knotted Dinner Rolls
Ingredients
Method
- In a large bowl, dissolve the yeast in the warm water.
- Let it sit for 5 minutes until foamy.
- Stir in the warm milk, beaten egg, and 2 cups (480 ml) of flour.
- Using a stand mixer with a dough hook or by hand, beat until the mixture is completely smooth and free of lumps.
- Add the sugar, melted butter, and salt to the bowl.
- Beat again until the batter is smooth and glossy. Gradually stir in another cup of flour to form a stiff, shaggy dough.
- Sprinkle half of the remaining flour onto a clean work surface.
- Turn the dough out onto the flour and sprinkle the rest of the flour on top. Gently knead for 8-10 minutes, adding just enough flour as needed to prevent sticking, until the dough is smooth, soft, and elastic.
- Form the dough into a ball and place it in a large, buttered bowl, turning it once to coat all sides.
- Cover the bowl with a clean towel and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
- Gently punch down the dough. On a lightly floured surface, roll it into an 18x9-inch rectangle.
- Cut the rectangle in half lengthwise, then cut each half crosswise into 1-inch wide strips, making about 36 strips total.
- To shape a roll, take one strip, stretch it slightly, twist it a few times, and tie it into a loose double knot.
- Place the roll on a buttered baking sheet, tucking the ends underneath.
- Repeat with the remaining dough, arranging rolls a few inches apart.
- Cover the baking sheets with a light towel and let the rolls rise in a warm place for about 25-30 minutes, or until they look puffy and have nearly doubled in size.
- Preheat your oven to 425°F (220°C). Gently brush the tops of the risen rolls with melted butter.
- Bake for 10-12 minutes, or until they are a beautiful golden brown.
- Serve warm and enjoy!
