With just a few pantry items and ready-to-bake bread dough, you can whip up company-ready rolls in about half an hour.

Recipe by Cooking Light October 2014


Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

15 mins
35 mins
Serves 8 (serving size: 1 knot)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Remove French bread dough from package; lightly sprinkle with flour. Cut dough in half crosswise; cut each half lengthwise into 4 strips to form 8 (8-inch) strips total. Roll strips to 12-inch lengths; gently tie each strip in a knot. Arrange knots on a parchment-lined baking sheet. Brush knots evenly with walnut oil. Sprinkle with salt and sage. Bake at 350° for 16 minutes or until knots are golden.

  • Asiago-Black Pepper variation: Omit walnut oil, salt, and sage. Brush knots with 2 teaspoons olive oil. Sprinkle knots with 1 ounce grated Asiago cheese and 1/2 teaspoon cracked black pepper before baking. Serves 8 (serving size: 1 knot) CALORIES 115; FAT 4g (sat 2g); SODIUM 259mg

  • Three-Seed variation: Omit walnut oil and sage. Combine 1 teaspoon sesame seeds, 1 teaspoon flaxseed, 1/2 teaspoon instant minced onion, and 1/2 teaspoon poppy seeds in a small bowl. Brush knots with 1 tablespoon beaten egg; sprinkle with 1/4 teaspoon kosher salt. Sprinkle with seed mixture before baking. Serves 8 (serving size: 1 knot) CALORIES 97; FAT 6g (sat 5g); SODIUM 288mg

  • Honey-Pecan variation: Omit walnut oil, salt, and sage. Combine 2 tablespoons honey and 1 tablespoon melted butter. Brush honey mixture over dough; sprinkle with 1/4 cup finely chopped pecans before baking. Serves 8 (serving size: 1 knot) CALORIES 142; FAT 5g (sat 5g); SODIUM 238mg

Nutrition Facts

102 calories; fat 2.3g; saturated fat 0.5g; sodium 285mg.