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My review
Golden Knots
Sara Stone
"The best sweet rolls you'll ever taste! They don't last long in my house. They are delicious with or for breakfast...also a delicious roll for dinner! Enjoy!"
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Ingredients
2 h 15 m servings 292Original recipe yields 20 servings (42 rolls)
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- US
- Metric
Directions
{{model.addEditText}} Print- In a small bowl, dissolve yeast and 2 tablespoons sugar in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and remaining 1 cup sugar; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture with the milk mixture, eggs, salt and 3 cups of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and divide into thirds; divide each portion in a 14 inch roll; divide each roll into 14 pieces. Roll the pieces into 9 inch ropes and tie into knots. Place the rolls 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven) for 15 minutes until lightly browned. Remove from oven and brush with melted butter.
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Reviews
Read all reviews 4148 Ratings
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Most helpful positive review
7/2/2012
I cut this recipe in half. I proofed the yeast in the mixer bowl with the all of the sugar and the warm water milk for ten minutes, then added the remaining ingredients. This dough needed a half...
Most helpful critical review
11/15/2001
These turned out really badly when I tried them. They were hard as rocks and didn't have the fluffiness I was looking for.
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7/2/2012
I cut this recipe in half. I proofed the yeast in the mixer bowl with the all of the sugar and the warm water milk for ten minutes, then added the remaining ingredients. This dough needed a half...
9/17/2001
The recipe does state to add the eggs to the dough....please re read. I'm sorry if they didn't turn out for you if you didn't add them. These are the best sweet rolls. Sorry...Let me know if ...
6/9/2002
These were extremely good, especially after brushing and spreading butter on them. I do wish they where easier and less time consuming, but which homemade breads are. When I make breads, I tur...
8/22/2002
This recipe made great rolls. The dough was sticky throughout the kneading process and I only added enough flour to keep my hands from sticking as I kneaded. I divided the dough into thirds, t...
12/23/2001
I made these for Thanksgiving and again a short time after. They were a big hit. I will be making them again for Christmas dinner. The only thing I did differently was I put egg yolk on the r...
10/22/2001
The receipie was good. The dough was a great taste, the only caution I would give is to make sure the oven IS NOT too hot. Watch rolls carefully, as I burned the bottoms and the tops were underc...
8/16/2001
Incredible! I made rolls instead of knots, although I made about 6 knots, the bread tastes incredible, a must have in ever great chef's recipe book!
2/10/2002
all i can say is "awesome". thank you so much for this recipe. these turned out so soft and delicious. my family gobbled them up. i made them into rolls instead of the knots. this will be my one...
11/15/2001
These turned out really badly when I tried them. They were hard as rocks and didn't have the fluffiness I was looking for.