Brown and Serve Bowknot Grain Rolls

Rolls & Buns

White whole wheat flour give these rolls extra  fiber.





3 dozen rolls

Prep Time

01 hours

Rise Time

30 to 45 minutes

Bake Time

20 to 25 plus 10 to 12 minutes


  • 7-1/2 to 8 cups white whole wheat flour
  • 1/2 cup sugar
  • 4 teaspoons salt
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1-1/2 cups milk
  • 1-1/2 cups water
  • 1/2 cup butter OR margarine
  • 2 eggs
  • Melted butter, optional


Mix 3 cups flour, sugar, salt and undissolved yeast in a large mixer bowl.  Combine milk, water and butter and heat until very warm (120° to 130°F).  Add to flour mixture with eggs; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add 2 cups flour.  Beat at high speed 2 minutes, scraping bowl occasionally.  Stir in enough additional flour to make a soft dough.  Turn out onto lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Cover; let dough rest 10 minutes. 

Divide dough into 3 equal pieces. Roll each piece into a 12 x 9-inch rectangle.  Cut into 12 (1-inch) strips.  Tie each strip into a loose knot.  Place rolls on greased baking sheet (or parchment paper on baking sheets) about 2 inches apart.  Repeat with remaining dough.  Cover; let rise in a warm, draft-free place until almost doubled, about 30 to 45 minutes. 

Bake in preheated 275°F oven for 20 to 25 minutes, or until rolls just start to change color.  Remove rolls to wire racks.  Place cooled rolls in resealable plastic bags and freeze up to 1 month. 

Place frozen rolls on ungreased baking sheet.  Bake in preheated 400°F oven for 10 to 12 minutes, or until golden brown.  If desired, brush hot rolls with melted butter.  Rolls are best served warm.