A Light Fluffy Dinner Roll

This pillowy white dinner rolls are both visually appealing and delicious. These even work really well for petite sandwiches but for that matter you could probably make them larger in which case they could make for really great hamburger buns! However you choose to use these they are delicious. 

Knotted Dinner Rolls



  • 12 ounces Whole Milk, more as needed
  • ¼ ounce Yeast
  • 2 ounces Canola Oil
  • 1 ounce Unsalted Butter
  • 50 grams Granulated Sugar
  • 23 ounces Bread Flour, more as needed
  • 11.5 grams Jacobsen Salt
  • 1 Jumbo Egg
  • Sesame seeds, for garnish
  • Egg wash


In a large glass measuring cup warm the milk in the microwave for 1 minute on high. Whisk in the yeast until it dissolves. Add the oil and butter – the butter may begin to melt, but it’s OK if it doesn’t melt completely – and then whisk in the sugar. Let rest until the yeast just beings to float to the surface, about 5 minutes.

In a stand mixer fitted with a dough hook, combine the flour, salt, and egg. Add the yeast mixture and mix on low speed until a corse ball of dough forms, about 1 minute. Let rest for 5 minutes.

After the dough has rested mix on medium-low speed (or knead by hand on a lightly oiled work surface) until the dough feels soft, supple, and pliable, about 3 minutes; it should feel tacky to the touch but not sticky, and pull away from your finger when poked instead of sticking to it. If the dough is too sticky, add 1 tbsp of flour at a time, kneading to incorporate.

Form the dough into a tight round ball. Put the dough seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 90 minutes.

Shape the dough. Divide the dough into 18 even portions. Roll each portion into a 12 inch rope. carefully tie a knot. With the piece coming from the bottom bring it over the side and tuck into the center on top. With the piece coming out of the top take it over the edge and tuck it into the center on the bottom. Place on a baking sheet lined with a slipat. Cover with a light weight kitchen towel and let rise for 1 hour.

Preheat your oven to 400º f with the rack positioned in the middle.

Throughly whisk the egg with 1 tbsp water and brush all over each roll. Sprinkle sesame seeds on the rolls.

Bake for 12 minutes just until nice and golden brown on top. Cool on a wire rack.

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