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“Basic rolls that are light and fluffy, baked in a rose knot. I use a KitchenAid mixer for this, but you can do it by hand too. Using boiling water will speed up the dough rise.”
1 roll

Ingredients Nutrition


  1. In your mixer bowl with dough hook attachment, combine 1 cup flour, sugar, undissolved yeast, and salt.
  2. In another bowl, heat water, milk, and butter until very warm (120o to 130oF).
  3. Stir in potato flakes; let soften 1 minute.
  4. Pour wet ingredients into dry ingredients mixer bowl.
  5. Turn mixer on medium, and knead for 1 minute.
  6. In a separate bowl, lightly beat 1 egg and add to bowl and continue mixing.
  7. Turn mixer on low, and slowly add remaining flour to make soft dough, scraping sides down as needed.
  8. Once fully incorporated, knead on med-high setting for about 3-4 minutes.
  9. When done, turn off mixer and trasfer dough to a buttered bowl and cover with plastic wrap (sprayed with Pam so it won't stick).
  10. let rest for 10 minutes.
  11. While resting, take a 9x13" glass dish and line with parchment paper.
  12. After 10 min, transfer dough onto floured surface and divide dough into 12 equal pieces.
  13. Roll each piece to 12-inch rope. Coil each rope to make “snail” shape, slipping the very end tail under so it doesn't unravel.
  14. Arrange rolls 3 across and 4 deep on your parchment paper lined glass dish with sides barely touching.
  15. Place large shallow pan or cookie sheet on counter and half fill the cookie sheet with boiling water.
  16. Place glass pan with rolls into pan. Cover rolls with dish towel and let rise 15 minutes.
  17. Lightly beat remaining egg with 1 tbsp water and brush over rolls.
  18. Bake at 350oF for 20-25 minutes or until done. Let sit for 10 min before pulling apart. Serve warm with butter.

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