Hi Jan,

You can use nut milk, but you will still need to replace the butter and parmesan cheese with vegan options to make it completely dairy free.

Hi Sommer, I made these knots for the first time and they were absolutely amazing! Can I make some to put in the freezer? How long will they last? Thanks!

Made these for Christmas – delightful.
Left off the Parmesan because my family is weird and doesn’t like it.
I had lots of butter left over, which was perfect for pizza night a few nights later (brush on crust before baking, dip crusts and breadsticks in at the table).

I usually have a hard time making bread.
I have had several failed attempts, a few successes as well as many meh outcomes. Probably due to impatience and never watching anyone do it before….but anyways…this recipe was fast, easy to follow and delicious!! Thank you! Despite being what I consider an above average cook bread has always frustrated me and it is nice knowing I have something I can make quickly for my family that is outstanding!

This recipe is wonderful, a game changer for our family dinners! I can’t wait to try new toppings on these beautiful rolls! 

Hi Summer,

If you are only making them the night before, I wouldn’t freeze them. I would just wrap them well and place them in the refrigerator. Hope this helps! :)

I have my second batch of these rolls rising within a week of finding this recipe. Big thumbs up to this one. HUGE rolls that are soft and tender. I put the garlic butter on the first batch but on the batch I’m baking now I am just going to egg wash and sprinkle with sesame seeds. That way I can put butter and jam if I desire. It is the most beautiful dough to work with, all soft and elastic. I weigh my whole batch of dough then divide by 12 so I can make sure they are all the same size. Today I didn’t have enough all-purpose flour!! so I subbed one cup of bread flour. The dough is gorgeous. These would be great for Thanksgiving, with or without the garlic butter.