Moomie’s Buns {Yeast Roll Knots}

These Yeast Roll Knots are tender, fluffy buns that are perfect for the holidays, burger buns, or just a weeknight dinner! You’ll love these winning yeast dinner rolls!

These soft Moomie’s Buns are easy to make and shape, and with all the rave reviews, you’ll be proud these Yeast Rolls came from your kitchen!

Why You Must Make

• A group of my foodie friends have been making and praising these Moomie’s buns for years.
• I tracked down the origin of this recipe to these Beautiful Burger Buns shared on the KAF online community.
• These Yeast Roll Knots garnered rave reviews plus I noticed this same bread baker also had a cinnamon bun recipe. Those will be up next!

Ingredient Notes

• Kitchen Staples – Sugar
• Water – 110º. If it’s too hot, it will kill the yeast so check your water temperature with a cooking thermometer.
• Salt – Table Salt
• Butter – At room temperature for easier incorporation into the dough.
• Egg – A large egg, lightly beaten
• Flour – All Purpose. I use King Arthur brand flour.
• Instant Yeast – I use Red Star Platinum Yeast. Check the date on the package to make sure it has not expired.

How to Make This Yeast Roll Recipe

Frequently used as hamburger buns, I decided to make yeast dinner rolls from this recipe. It was Nick’s last night home from his college spring break, and our oldest son, Tom, would join us for dinner, too. I used a technique for making rosette dinner rolls I saw on this YouTube Video to form these yeast roll knots.

• Make the bread dough in a stand mixer. It can also be mixed and kneaded by hand.
• Let the dough proof (rise) as directed.
• Deflate the dough, then shape it into rolls.
• Basically, you roll out a snake of dough, at least a foot in length.
• Tie a knot, then tuck the tail that is coming from the bottom up into the middle of the knot, then tuck the other tail (coming from the top of the knot) under the knot and press into the middle.
• Gently cradle the bun and pat it to round it out. Watch the video I linked above. It will make the procedure SO much clearer.

Recipe Tips

The menfolk of the family were dying to dig into these easy yeast rolls, and there were lots of compliments at dinner. I sent some Moomie’s buns home with both Nick and Tom. I should have made a double batch! Best.Rolls.Ever. These yeast roll knots are SO quick to make with instant yeast.

• Before starting, make sure your yeast has not expired.
• Look for Instant Yeast. It’s manufactured with smaller granules which will easily dissolve when exposed to the moisture of the bread dough. This eliminates the step of rehydrating the yeast.
• The dough is a bit sticky, but don’t give in to temptation and add more flour as the recipe produces such a tender, delicious bread as is.
• This recipe was originally used to make hamburger buns, so feel free to shape the rolls into bun shapes instead of knotting to make hot dog or hamburger buns.
• You should be able to make the dough in a bread machine, but I haven’t tested it.
• The original recipe suggested adding a teaspoon of onion powder and about ½ teaspoon dried onion if using this recipe to make hamburger buns.

Frequently Asked Questions

You May Also Like:

• Potato Bread Recipe
• The Best Cinnamon Rolls
• Classic Pizza Dough
• Parmesan Proscuitto Bread
• Braided Challah
• Homemade Bagels
• Easter Bread
• Plus more of my Bread Recipes

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The Recipe:

Yeast Roll Knots

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Yield 8 rolls

Moomie's Buns are tender, fluffy yeast roll knots that are perfect for the holidays, burger buns, or just a weeknight dinner!

Ingredients

• 1 cup water
• 2 tablespoons butter, at room temperature
• 1 egg, lightly beaten
• 3 ¼ cups all-purpose flour
• ¼ cup sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast, I prefer Red Star Platinum Yeast

Instructions

1. In the bowl of a stand mixer, whisk together flour, sugar, salt, and yeast.
2. Heat water to about 110º and add to the flour mixture. Mix with the paddle attachment till moistened, then add egg and butter.
3. Mix just till incorporated, then switch to the dough hook. Knead in the mixer for about 5 minutes.
4. Turn out into a greased bowl, turn upside down to grease all sides of the dough. Cover with plastic and let rise till almost doubled, about an hour.
5. Deflate the dough.
6. Divide the dough into 8 pieces and shape as desired on a lightly floured surface.
7. Put rolls onto parchment-lined cookie sheets, cover, and let rise for 30-40 minutes.
8. Preheat oven to 375º.
9. Bake for 12 to 15 minutes until golden. Cool on wire racks.

Notes

Check the expiration date on your yeast before starting the recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel - 1050HS
• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
• 
  Platinum Yeast

Nutrition Information:

Yield:

8

Serving Size:

1 Servings
Amount Per Serving: Calories: 293Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 300mgCarbohydrates: 55gFiber: 2gSugar: 6gProtein: 8g

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