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Texas Knot Rolls: Tender, Buttery Tex-Mex Flavor
Warm, yeasty knot rolls are dipped in a Tex-Mex seasoned melted butter and sprinkled with fresh cilantro and Cojita cheese. Perfect with Southwestern soups and casseroles.
Prep Time
2
hours
hours
30
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
2
hours
hours
50
minutes
minutes
Servings
24
Calories
Author
Marye Audet-White
Ingredients
2
tablespoon
active dry yeast
½
cup
warm water
110F
1
tablespoon
sugar
1
cup
simmering water
½
cup
butter
melted
2
tablespoons
potato flakes
3
tablespoons
sugar
1-½
teaspoons
salt
4 -½
cups
all purpose flour
Butter Mixture
½
cup
butter
melted
2
tablespoons
taco seasoning
¼
cup
chopped cilantro
⅓
cup
crumbled Cojita cheese
optional
Instructions
Combine the yeast, ½ cup warm water, and 1 tablespoon sugar.
Stir to dissolve and set aside.
Combine the 1 cup simmering water, ½ cup melted butter, potato flakes, sugar, and salt.
Stir well and cool to lukewarm.
Add 1 cup of flour to the potato mixture.
Stir until smooth.
Add the yeast mixture and
beat
until the batter is smooth.
Gradually add enough of the remaining flour to make a soft dough that pulls away from the sides of the bowl.
Place dough in a greased bowl.
Turn over to grease the top.
Cover and let rise in a warm place until double - 1-¼ hours.
Turn the dough out onto a lightly floured countertop.
Divide into 24 equal pieces.
Roll each piece into a rope.
Tie each rope into a knot.
Let rise about 45 minutes, or until doubled.
Preheat the oven to 375F.
Bake for 20 minutes or until golden brown.
Remove from oven.
Butter Mixture
Blend the butter and taco seasoning, whisking well.
Dip each baked roll in the mixture and place it on a baking sheet.
You'll need to stir the butter mixture often to keep it well mixed.
Sprinkle the chopped cilantro and Cojita cheese over the rolls.
Place in a serving dish and serve hot.