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

Topknot Dinner Rolls

Reminiscent of a little French brioche, these are truly impressive.

By Adell Shneer and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

  • rating starrating starrating starrating starrating star
  • Portion size 20 rolls


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Punch down dough. Turn out onto lightly floured surface; divide into 20 pieces. Remove 1 tsp (5 mL) from each piece; shape into ball and set aside.

Shape remaining pieces of dough into balls, stretching and pinching dough underneath to make tops smooth. Place each in greased muffin cup; gently press small ball on centre of each. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour.

Whisk egg yolk with 2 tsp (10 mL) 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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