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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 packages - active dry yeast, 1/4 ounce each
  • 2 teaspoons - sugar
  • 1/2 cups - sugar
  • 1 1/4 cups - warm water, 110 to 115 degrees
  • 3 - eggs
  • 3/4 cups - butter, melted, cooled, divided
  • 5 1/2 cups - all-purpose flour
  • 2 teaspoons - salt
  • Directions:

    In a large mixing bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand for 5 minutes. Add the eggs, 1/2 cup melted butter, 2 cups flour, salt and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.

    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 45 minutes or until doubled.

    Punch dough down. Turn onto a heavily floured surface; divide in half. Roll each portion into a 15x8 inch rectangle. Spread generously with softened butter. Roll up jelly-roll style, starting with a long side. Using a sharp knife, cut into 1 inch slices. Place cut side up in greased muffin cups. Cover and let rise until doubled, about 45 minutes.

    Bake at 375 for 12-15 minutes or until golden brown. Brush with remaining melted butter. Remove from pans to wire racks.

    Brief Description

    Golden dinner rolls with a delightfully buttery flavor.

    Main Ingredient:


    Category:  Yeast breads

    Cuisine:  American

    Prep Time: 1 hour(s) 55 min
    Cook Time: 15 min


    Makes 2.5 dozen
    Sometimes when making these, I use half the dough for dinner rolls, as directed. Then I use the other half to make cinnamon rolls -- simply roll out dough as directed, then sprinkle with sugar, brown sugar, cinnamon & raisins. Roll up and place either in muffin tins or in a 9x13-inch baking dish. I often put them in the fridge overnight and then set out in morning for 20-30 minutes before baking in 350 degree oven for about 20 minutes 'til baked through and lightly browned. Drizzle with powdered sugar/milk icing, if desired.


    The Taste of Home Baking Book, 2007

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    Posted On:

    February 26, 2012

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