Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

A must-have recipe for bread-lovers..

Ingredients Nutrition


  1. Sift the flour, salt, dried yeast and sugar into a bowl. Make a well in the centre and pour in the milk.
  2. Mix in and knead to form a smooth dough, then turn the dough onto a work surface and knead for about 10 minutes.
  3. Put the dough in a greased bowl, cover with clingfilm and leave it to rise in a warm place for 1-1 1/2 hours until doubled in size.
  4. Punch the dough down in the bowl to knock the air out, and then gradually work in the softened butter a little at a time.
  5. The dough will now be very sticky to work with, but just continue working on until the butter is blended in evenly.
  6. Turn it out onto a lightly floured work surface and shape the dough into a ball and cut the ball into 16 bits.
  7. Roll each ball out into a long sausage-shaped roll, and then tie each roll into a knot.
  8. Place each roll onto a greased baking tray and brush the top of the rolls with the beaten egg.
  9. Loosely cover the baking sheet with a clingfilm and leave it to rise again in a warm place for about half an hour.
  10. Meanwhile, pre-heat the oven to gas mark 5/375°F/190°C.
  11. Bake in the centre shelf of the oven for about 20 minutes or until golden brown.
  12. Remove from oven and transfer on to a wire rack to cool.


Most Helpful

Excellent rolls, very easy to make and the texture was nice and light. I followed the directions exatly as written and they were easy to follow. The only thing I will do differently the next time is to add a little water to the egg before brushing it on the rolls.

acid. March 17, 2007

i've made a lot of rolls in my 57 years and have eats twice that many this are the best yet

timy the kid October 11, 2009

Buddha made these rolls and enjoyed making the knot shapes. Although his didn't turn out as pretty as the ones on this recipe, he made them with love, and that's what matters most. They are easy to assemble, light in texture, and delicious in flavor.

2Bleu April 25, 2008

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