Golden Knots

Golden Knots

Sara Stone 0

"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!"

Ingredients 2 h 15 m {{adjustedServings}} servings 292 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. 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).
  4. Bake in preheated oven) for 15 minutes until lightly browned. Remove from oven and brush with melted butter.
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Reviews 38

  1. 44 Ratings

Sarah Jo

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 cup more flour to get it into a solid ball that could be kneaded with the dough hook. I kneaded the dough with the hook for about five minutes. After kneading, I set the dough to rise on a warm heating pad, covered, in a greased bowl for an hour. After the dough doubled, I plopped the dough out of the bowl, formed the dough into knots as the recipe stated, then set them to rise on greased baking sheets on the warm heating pad again for a half-hour. After baking, I brushed every knot with vegetable oil to give it a soft top. These turned out BEAUTIFUL. This was a slow rising dough but the end result was wonderful--light and fluffy with the best flavor. It's a little sweet for a dinner roll for us but honestly, big deal. This would make an excellent breakfast sweet roll. GREAT recipe!


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 you make them again and how they turn out. thanks *smile*


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 turn the oven on to its lowest setting, place the dough inside, they rise beautifully and take less time to double. But, make sure you place a clean damp kitchen town on top of the bowl or the dough will develop a crust which will prevent it from rising properly.