Sour Cream Knots

Your traditional sour cream roll deserves some va-va-voom. We added heaps of melty extra-sharp Cheddar and shaped the dough into eye-catching knots. (Don’t let the new look fool you. Our shaping technique is easy!) With tangy sour cream and fresh cracked pepper, these no-knead rolls embody everything comfort food should be.

Sour Cream Knots
 
Ingredients
  • ½ cup (113 grams) warm water (105°F/41°C to 110°F/43°C)
  • 2 tablespoons (18 grams) active dry yeast
  • 2 cups (475 grams) sour cream
  • ½ cup (113 grams) unsalted butter
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • 2 large eggs (100 grams), room
  • 6¼ cups (750 grams) bread flour
  • 10 ounces (280 grams) coarsely grated extra-sharp Cheddar cheese*
  • 1 tablespoon (6 grams) ground black pepper
  • ¼ cup (57 grams) unsalted butter, melted
  • Garnish: flaked sea salt
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine ½ cup (113 grams) warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. In a medium saucepan, heat sour cream, butter, sugar, and salt over medium-low heat, stirring constantly, until butter is melted, 3 to 4 minutes. Let mixture cool to 110°F (43°C), about 10 minutes. Add eggs, whisking to combine. Add sour cream mixture to yeast mixture, whisking until combined.
  3. Add flour, Cheddar, and pepper to yeast mixture, and beat at low speed until well combined, about 1 minute. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  4. Line 4 baking sheets with parchment paper.
  5. Divide dough into 33 (57-gram) pieces. With lightly floured hands, working with 1 piece at a time (keep remaining dough covered to prevent it from drying out), roll each piece into a 12-inch-long rope. Tie a loose knot in center of rope, leaving about 2 inches of dough at each end. Wrap one end up and over loop and the other end down and under. Pinch two ends together at center. Place on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes. (Alternatively, cover tightly and refrigerate overnight. When ready to bake, let stand at room temperature for 30 minutes.)
  6. Preheat oven to 375°F (190°C).
  7. Brush rolls with melted butter.
  8. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 10 to 11 minutes, rotating pans halfway through baking. Brush with melted butter again, and sprinkle with sea salt, if desired. Serve warm or at room temperature.