Mama Living Abroad

Knotted Bread Rolls

Knotted Bread Rolls on a plate

When I was a kid, my favorite time of the day was lunch break (and when the bell rang at 3:00 pm). Every day for lunch I used to bring homemade sandwiches, either with cheese or hummus. The best part was the fresh bread rolls that my dad used to buy every morning! Which I still cannot resist, even today.

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Knotted Bread Rolls on a plate

Knotted Bread Rolls

Soft and fluffy homemade Knotted Bread Rolls.
Kosher, Vegan, Pareve
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Course: Baked Goods
Cuisine: Israeli
Servings: 8


For the dough:

  • 1 1/4 cup (300 ml) lukewarm water
  • 3 tablespoons granulated sugar
  • 1 tablespoon (10 grams) active dry yeast
  • 3 1/2 cups (500 grams) all-purpose flour + a little more
  • 1/4 cup (60 ml) cup canola oil + oil to grease the dough
  • 1/2 teaspoon salt

For brushing:

  • 1 tablespoon (15 ml) real maple syrup
  • 2 tablespoons (30 ml) water
  • *Optional* sesame seeds


  • Preheat the oven to 350°F/180°C
  • In the bowl of a standing mixer, put about three tablespoons of water, one tablespoon of sugar, yeast, stir, and let sit for 5-10 minutes.
  • Sift the flour into the yeast mixture, add two tablespoons of sugar and knead at a slow speed for one minute.
  • Gradually add oil while the mixture is working, then add the rest of the water.
  • Add the salt and knead for 8-10 minutes until a smooth dough is formed. If the dough is not coming together, add a tiny bit of water
  • Grease the dough with a little bit of oil, cover with a kitchen towel and let the dough rise until doubled (place it somewhere warm).
  • Separate the dough into 8 equal pieces. Roll into small balls, put on a floured surface covered with a clean towel, and let rest for 10 minutes.
  • Roll each piece of dough into a long rope. Cover with a towel and let it rest for 10 minutes.
  • Wrap the rope around your fingers into a loose knot. Then, wrap one end of the rope up and over the loop.
  • Line a baking sheet with parchment paper and place the knotted rolls on it.
  • Let it rest until it has almost doubled in size (around 35-45 minutes)
  • Mix maple syrup and water and brush it all over the rolls. *optional* sprinkle some sesame seeds
  • Bake for 15 to 20 minutes. The rolls are done when they are golden brown.


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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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