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Rapidmix Dinner Roll Knots

You can have piping hot rolls at your next dinner. Shape the rolls, refrigerate them up to 24 hours, then pop them in the oven a few minutes before your dinner.

Rapidmix Dinner Roll Knots

Print Recipe

Yield

Makes 24 rolls

Difficulty

Intermediate

Prep Time

1:15

Bake Time

12 to 15 minutes

Chill Time

2 to 24 hours

Rest Time

10 minutes

Rise Time

30 minutes

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Ingredients

  • Rolls
  • 3 to 3-1/4 cups all purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 cup milk
  • 1/3 cup water
  • 2 tablespoons butter OR margarine
  • 1 egg, beaten
  • Optional, whole white sesame seed
  • OR dill seed
  • OR poppy seed
  • OR minced onion
  • Egg Wash
  • 1 egg, lightly beaten
  • 1 tablespoon water

Directions

  1. Mix 2 cups flour, sugar, salt and undissolved yeast in large mixer bowl.
  2. Heat milk, water and butter until very warm (120° to 130°F.). Gradually add to dry ingredients; mix two minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 3/4 cup of flour. Mix at high speed 2 minutes, scraping bowl occasionally. Stir in the remaining flour to make a stiff dough.
  3. Turn out on lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap. Let rest for 20 minutes.
  4. Punch dough down; divide into two equal pieces. Divide each piece of dough into 12 equal pieces. Roll each piece into a pencil shaped 7-inch rope. Tie each rope into a loose bow-tie knot. Place on greased baking sheets, about two inches apart. Brush rolls with egg wash. Sprinkle with seeds or onion flakes. Cover baking sheets loosely with plastic wrap. Refrigerate 2 to 24 hours.
  5. When ready to bake, remove from refrigerator. Uncover rolls carefully. Let stand 10 minutes. Bake in a preheated 375°F oven 12 to 15 minutes, or until done. Remove from baking sheets and cool on wire racks. Brush with melted butter or margarine. Serve warm.
  6. Note: The dough may be refrigerated 2 to 24 hours without shaping it. Place dough in greased bowl, turning to grease top. Cover tightly with plastic wrap. When ready to bake, remove dough from refrigerator; let stand 10 minutes. Shape rolls as directed above. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake as directed above.

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