Soft Knotted Dinner Rolls

Here is my favorite knotted dinner rolls recipe, with a soft, fluffy texture and a simple dough that’s easy to shape into pretty knots that look fancy but are surprisingly simple to make.

These dinner rolls are always a hit at our family dinners and holiday gatherings. I love making a double batch because they disappear so fast, and honestly, fresh warm rolls with butter are perfect any time of day.

What Kind of Flour Should I Use?

All-purpose flour is perfect for these dinner rolls and will give you that soft, tender texture you’re looking for. You don’t need to get fancy with bread flour here – regular all-purpose flour has just the right amount of protein to create rolls that are fluffy on the inside with a nice golden crust. If you only have bread flour on hand, it’ll work too, but your rolls might be a bit chewier than the traditional soft dinner roll texture. Make sure to measure your flour properly by spooning it into your measuring cup and leveling it off, since too much flour can make your rolls dense and heavy.

Options for Substitutions

These dinner rolls are pretty forgiving when it comes to swaps, but there are a few things to keep in mind:

• All-purpose flour: You can substitute with bread flour for chewier rolls, but don’t swap for cake flour as it won’t give you the right structure. If using bread flour, you might need a tablespoon or two more water.
• Active dry yeast: Instant yeast works great too – use the same amount and mix it directly with the dry ingredients instead of proofing it first.
• Vegetable oil: Melted butter, olive oil, or even melted coconut oil will work here. Butter will give you richer flavor, while olive oil adds a subtle taste.
• Sugar: Honey or maple syrup can replace the sugar, but reduce the liquid slightly (use about 2 tablespoons less water) since these add moisture.
• Egg yolks: If you only have whole eggs, use 1 whole egg instead of 2 yolks. The rolls might be slightly less rich but will still turn out great.
• Seeds: No seeds? Try everything bagel seasoning, coarse salt, or just brush with butter and skip the toppings altogether.

Watch Out for These Mistakes While Baking

The biggest mistake when making dinner rolls is using water that’s too hot for the yeast, which will kill it and leave you with dense, flat rolls – aim for water that feels just warm to the touch, around 100-110°F.

Another common error is not kneading the dough long enough, so make sure to knead for at least 8-10 minutes until the dough becomes smooth and elastic, which creates the proper gluten structure for fluffy rolls.

Don’t rush the rising process either – your dough should double in size during the first rise, and if your kitchen is cool, place the bowl in a warm spot like near the oven or on top of the refrigerator.

When shaping your knots, work gently and avoid adding too much extra flour, as this can make the rolls tough, and remember to let them rise again for about 30 minutes before baking for the best texture.

What to Serve With Knotted Dinner Rolls?

These soft, fluffy dinner rolls are perfect alongside just about any main dish you can think of! They’re amazing for soaking up sauces from dishes like pot roast, chicken and dumplings, or any kind of stew or soup. I love serving them with a simple pasta dinner, roasted chicken, or even a hearty salad when you want something warm and comforting on the side. Don’t forget to put out some butter or olive oil for dipping – these rolls are practically begging to be torn apart and shared around the dinner table.

Storage Instructions

Keep Fresh: These knotted dinner rolls stay soft and delicious when stored in an airtight container or bread bag at room temperature for up to 3 days. I like to wrap them in a clean kitchen towel first to keep them from getting too crusty on the outside while maintaining that perfect fluffy interior.

Freeze: You can freeze these rolls for up to 3 months in a freezer-safe bag or container. I often make a double batch and freeze half for busy weeknights. Just make sure they’re completely cooled before freezing, and consider wrapping them individually in plastic wrap if you want to grab just one or two at a time.

Warm Up: To bring back that fresh-from-the-oven taste, wrap the rolls in a damp paper towel and microwave for 15-20 seconds, or pop them in a 350°F oven for about 5 minutes. If they’re frozen, let them thaw at room temperature first, then warm them up the same way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 60-70 g
• Fat: 65-75 g
• Carbohydrates: 500-530 g

Ingredients

For the dough:

• 3 1/2 cups all-purpose flour
• 2 tsp active dry yeast
• 1 cup water
• 1/4 cup sugar
• 3 tbsp vegetable oil
• 2 large egg yolks
• 8 grams fine salt

For the topping:

• 1 large egg, beaten
• Sesame seeds or poppy seeds (for sprinkling)

Step 1: Make the Dough

• 3 1/2 cups all-purpose flour
• 2 tsp active dry yeast
• 1 cup water
• 1/4 cup sugar
• 3 tbsp vegetable oil
• 2 large egg yolks
• 8 grams fine salt

In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, active dry yeast, water, sugar, vegetable oil, egg yolks, and fine salt.

Knead the mixture on medium speed for 10-12 minutes, or until a soft and smooth dough forms.

Step 2: Shape and Proof the Dough

Transfer the dough onto a lightly floured work surface and form it into a ball.

Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise at room temperature for about 1 hour or until doubled in size.

Step 3: Divide and Shape Rolls

Turn the risen dough out onto a floured surface.

Divide it into 12-15 equal pieces.

Roll each piece into a long rope, then wrap each rope around itself to create a knot shape.

Arrange the formed rolls on a baking sheet lined with parchment paper.

Step 4: Final Proof

Cover the shaped rolls loosely and let them rise for another 35-45 minutes at room temperature, or until almost doubled in volume.

Meanwhile, preheat your oven to 170°C (340°F).

For a softer crust, I sometimes place a small bowl of water in the oven to increase humidity during this second proof.

Step 5: Glaze and Bake the Rolls

• 1 large egg, beaten
• sesame seeds or poppy seeds (for sprinkling)

Once the rolls have risen, gently brush them with the beaten egg.

Sprinkle the tops liberally with sesame seeds or poppy seeds, according to your preference.

Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown.

Step 6: Cool the Rolls

When the rolls are done baking, remove them from the oven and cover the pan with a clean towel.

Allow the rolls to cool at room temperature before serving.

This resting time helps keep the rolls soft and fluffy.