No Knead Knot Rolls
Soft, golden, and irresistibly fluffy, these No Knead Knot Rolls are a game-changer for home bakers seeking an effortless way to create stunning homemade bread. Made with simple pantry staples like all-purpose flour, instant yeast, and melted butter, the dough comes together in minutes without the need for kneading—perfect for busy schedules or beginner bakers. After a slow rise, the dough transforms into delicate, hand-shaped knots, brushed with a glistening egg wash and topped with optional sesame seeds or flaky salt for a bakery-worthy finish. With their quick prep time, pillowy texture, and versatile flavor, these rolls are ideal for holiday dinners, casual weeknight meals, or as a crowd-pleasing appetizer served with butter or olive oil.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1.25 cups Warm water (110-115°F)
- 0.25 cup Milk
- 4 tablespoons Unsalted butter, melted
- 1 tablespoon Olive oil (for greasing bowl)
- 1 large Egg, beaten (for egg wash)
- 1 tablespoon Sesame seeds or flaky salt (optional topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast.
Add the warm water, milk, and melted butter to the dry ingredients. Mix with a wooden spoon or spatula until a sticky dough forms. No kneading is necessary.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 1.5 to 2 hours, or until doubled in size.
Once risen, lightly flour your work surface and turn the dough out onto it. Gently deflate the dough and shape it into a rough ball.
Divide the dough into 12 equal portions (about the size of a golf ball). Roll each portion into a rope about 8-10 inches long.
Tie each rope into a loose knot and tuck the ends underneath. Place the shaped rolls onto a parchment-lined baking sheet, spacing them evenly apart.
Cover the baking sheet loosely with a clean towel and let the rolls rise again for 30-40 minutes, or until they are puffy.
Preheat your oven to 375°F (190°C). Brush the tops of the risen rolls with the beaten egg for a shiny finish. If desired, sprinkle with sesame seeds or flaky salt.
Bake in the preheated oven for 18-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and transfer the rolls to a wire rack to cool slightly. Serve warm or at room temperature.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 351.9 g | 128% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 29.1 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 164 mg | 13% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
