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Use store-bought refrigerated bread dough to make pretty ­knotted rolls that you can gussy up with your favorite toppings.

Julianna Grimes
Recipe by Cooking Light November 2013

Gallery

Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 8 (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Remove dough from package. Place dough on a lightly floured surface; lightly dust dough with flour. Cut dough in half crosswise; cut each half lengthwise into 4 strips to form 8 strips total. Working with 1 strip at a time, stretch strip gently to extend length; tie in a knot, tucking the ends under. Arrange the knots 3 inches apart on a baking sheet lined with parchment paper.

  • Bake at 350° for 20 minutes or until golden.

  • While rolls bake, melt butter in a small skillet. Cook until bubbly and lightly browned (about 2 minutes). Add sage and garlic to pan; cook 1 minute or until fragrant. Brush butter mixture over hot rolls; sprinkle evenly with salt.

  • Version 1 Double-Sesame Rolls: Prepare Browned-Butter Rolls through step Brush 1 tablespoon toasted sesame oil over hot rolls; sprinkle with 1 tablespoon toasted sesame seeds and 1/8 teaspoon kosher salt. SERVES 8 (serving size: 1 roll) CALORIES 134; FAT 6g (sat 8g); SODIUM 300mg

  • Version 2 Bacon & Gruyère Rolls: Prepare Browned-Butter Rolls through step Sprinkle with 1/4 cup shredded Gruyère cheese and 2 finely chopped uncooked bacon slices. Bake. SERVES 8 (serving size: 1 roll) CALORIES 137; FAT 2g (sat 3g); SODIUM 318mg

Nutrition Facts

133 calories; fat 3.5g; saturated fat 1.8g; mono fat 0.6g; poly fat 0.1g; protein 3.7g; carbohydrates 21.9g; fiber 0.9g; cholesterol 6mg; iron 1.3mg; sodium 300mg; calcium 3mg.
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