These Celtic Knot Rolls are perfect with stew or soup. They are tasty and fun to make and perfect for St. Patrick’s Day or any day!
These Celtic knot rolls are easier to make than you’d think. They are soft and brushed in a tasty herb butter to give them that kiss o’ green.
They are perfect with a bowl of soup or stew, or serve them with your corned beef and cabbage. You’ll find yourself wanting to make them for more that St. Paddy’s day.
St. Patrick’s Day is the one magical day a year where you get to celebrate being Irish, even if you aren’t! 😉 For some that means dying the river green or drinking a green beer.
Or maybe you do what we do, celebrate with corned beef and cabbage.
Perhaps you strive to be a bit more authentic and knock back a pint of Guinness or sip an Irish coffee. You could start the day with some tea brack and end it with some Irish cream.
Last year a leprechaun left green footprints at Little Dude’s daycare and hid chocolate gold coins for the kids. There are as many ways to celebrate as there are people looking to do it.
So when trying to decide what to make for St. Patrick’s Day this year, the options were many. Of course my thoughts first turned to something chocolate.
So when I stumbled on some Celtic Knot rolls from Jo and Sue I knew I could take that idea and make them my own. They were fun to make and were delicious dipped in shortcut chicken stew.
They would also be fabulous dipped in slow cooker beef stew for 2 if you are having a small celebration.
The dough is a spin-off from my whole wheat pizza dough. It is simple to make and I already knew we like it, so there was no reason to stray too far.
I just sized down the recipe and ran with it. Too keep them softer, they were baked at a lower temperature as well.
Shaping the rolls was fun. It’s almost like making a pretzel, but you leave the tails long.
You bring them together making almost a clover shape and then pinch all the edges to take them from round to pointed. Easy peasy!
After they baked, I brushed them with some garlic scallion butter to give them more flavor and color. The results were delicious and fun to serve.
They were great for tearing and dunking but they are also yummy for snacking on while still warm from the oven! ☘
How do you celebrate St. Patrick’s Day?
Celtic Knot Rolls
- 1 teaspoon granulated sugar
- ¾ cup warm water
- 2¼ teaspoons dry active dry yeast or 1 package
- 2 teaspoons olive oil
- ¾ teaspoons salt
- 1 cup white whole wheat flour
- ¾ cup all purpose flour
Garlic Scallion Butter
- 2 Tablespoons melted butter
- 1 scallion
- ½ teaspoon garlic salt
- In a medium bowl, mix sugar and water. Sprinkle with yeast and set aside for a few minutes while you gather the remaining ingredients.1 teaspoon granulated sugar, ¾ cup warm water, 2¼ teaspoons dry active dry yeast
- Stir in the olive oil, salt and both flours.2 teaspoons olive oil, ¾ teaspoons salt, 1 cup white whole wheat flour, ¾ cup all purpose flour
- Knead for about 10 minutes, or until you have nice smooth elastic dough. Add a bit more flour or water if needed to get the right consistency.
- Place dough in an oiled bowl and cover. Place in a warm place and let rise until doubled in size, about an hour.
- Punch down dough, then let rest for about 10 minutes. Then place on a lightly floured surface and roll into a rectangle. Cut into 8 equal pieces. Roll those pieces into “snakes” about a foot long.
- Shape each piece into a U. Then cross the ends, wrap the ends back over and pinch them together. See the pictures above for a visual.
- Pinch all of the places where the dough overlaps itself to secure and pinch the ends to give them the Celtic knot shape.
- Place on baking sheets that have been greased or lined with baking mats. Cover with towels and allow to rise again, about 45 minutes.
- Preheat oven to 400°F.
- Bake rolls for about 10 minutes.
- Meanwhile, place melted butter, garlic salt and chopped scallion in a small blender bowl and buzz for a couple of seconds.2 Tablespoons melted butter, 1 scallion, ½ teaspoon garlic salt
- When rolls are finished baking, brush with butter and serve warm.