Knot Yeast Rolls

Yes....it's a yeast roll!  No....it's not hard to make!  People have these crazy ideas that yeast dough is difficult to work with but there are a lot of really easy recipes for yeast breads.  These rolls are my families all time favorite rolls to make.  It probably doesn't hurt that we are all carbo-holics and will eat any kind of bread but these are just so yummy.  There is a hint of sweetness from the brown sugar and a nice buttery flavor and they are fabulous just out of the oven!

When you are making the rolls it is important to know that it is a pretty wet dough.  It looks like it will never form a shape at first but then you add the rest of the flour and knead it on a heavily floured surface.

I probably knead the dough in a good 1/4 - 1/2 cup of flour.  You will know you have enough when the dough stops sticking to your hands and the counter.

 

We like to shape the rolls into knots (hence the name) but feel free to make any shape you prefer!  I personally think the knots look fancy and since I serve these at every holiday meal I want them to look like they took a lot of effort.  Even though they don't, it is usually the kids job to tie them into knots!  Super easy!

Knot Yeast Rolls

1 package active dry yeast
1 cup warm milk (110 to 115 degrees F)
1/4 cup butter, melted
1/4 cup packed brown sugar
3 eggs
1 teaspoon salt
3 1/2 cups all purpose flour
1 tablespoon water

In a mixing bowl, dissolve yeast in warm milk.  Add the butter, brown sugar, 2 eggs, salt and 2 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (add as much flour as needed to keep it from sticking to your hands).  Place in a buttered bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down.  Turn onto a lightly floured surface; divide into 16 pieces.  Roll each into a 12" rope, tie each into a knot.  Place on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.  Beat remaining egg with water and brush over dough.  Bake at 350 degrees F for 15-20 minutes or until golden brown.

Makes 16

Adapted from allrecipes.com