Tested till perfect Knot Dinner Rolls
Knot Dinner Roll
Photography by Yvonne Duivenvoorden

Knot Dinner Rolls

These knots are fun to make and look like they are fresh from the bakery.

By Adell Shneer and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

Recipe3 out of 5 based on 1 ratings.
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  • Portion size 20 rolls



Punch down dough. Turn out onto lightly floured surface. Divide into 20 pieces.

Roll each piece into 9-inch (23 cm) rope; tie in knot and place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour.

Whisk egg yolk with 2 tsp (10 cm) water; brush over rolls. Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 22 to 25 minutes. Let cool in pan on rack for 10 minutes; remove from pan to rack and let cool.

Nutritional Information Per roll: about

cal 143 pro 4g total fat 3g sat. fat 2g
carb 24g fibre 1g chol 27mg sodium 142mg
potassium 66mg

% RDI:

calcium 2 iron 10 vit A 4 folate 32
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