Knotted Pull-Apart Rolls

Knotted Pull-Apart Rolls


  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup whole milk
  • ¼ cup water
  • 2 large eggs
  • 4 cups all-purpose flour
  • 2 ½ teaspoons instant active yeast
  • ¼ cup granulated sugar
  • 2 tablespoons vital wheat gluten
  • 2 ½ teaspoons Kosher salt


  • In a small saucepan, warm the butter, milk, and water until it feels warm enough that you could take a bath in it – approximately 110 degrees Fahrenheit.
  • Pour mixture into the bowl of an electric mixer.
  • Add the eggs and whisk until yolks are broken.
  • In a large mixing bowl, whisk together the flour, yeast, sugar, vital wheat gluten, and salt.
  • Put the electric mixing bowl with the milk and egg mixture onto the motor, and, on low speed, using the paddle attachment, add enough of the dry ingredients until a wet dough forms.
  • Change the paddle to the dough hook and continue to add the remaining flour until it forms a sticky dough.
  • Pour the dough out onto a work surface, trying to use as little flour as possible to prevent drying out the dough. Knead by hand until smooth and elastic, 1-2 minutes.
  • Spray a large bowl with non-stick cooking spray. Place dough into the bowl and flip it over so the greased side is up.
  • Cover the bowl with plastic wrap and allow to rise in a warm place for 1 to 1 ½ hours or until doubled in volume.
  • Preheat oven to 350 degrees Fahrenheit.
  • Spray a 9-by-13 inch rectangular pan with non-stick cooking spray.
  • Pour dough onto a lightly oiled work surface and pat into an approximate 18-by-9 inch rectangle.
  • Using a pizza wheel, cut dough in half crosswise. Then cut each half into thirds. Cut each third in half. You should have 12 equal strips.
  • Shape each strip into a knot and place into the greased pan with three knots across and four down the length of the pan. There will be some space between each of the 12 knots.
  • Loosely cover the pan with plastic wrap and allow to rise for approximately 30 minutes.
  • Remove plastic wrap and bake knots for 20-23 minutes, or until nice and brown. If they don’t brown that much after 23 minutes, gently brown them under the broiler. Be careful not to burn them.
  • Serve at once or warm.


Makes approximately 1 dozen