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Sriracha knots

We are total sriracha lovers at our house and go through several large bottles of the stuff every year. That’s a lot of heat. I saw sriracha rolls at Walmart and knew I could easily replicate them at home. We are huge fans of these babies! You can add less sriracha to keep it mild with all the sriracha flavor, or pile it on for a spicy feast of rolls. Either way we ate every single one every time they came out of the oven during testing.

Sriracha knots stacked on top of each other


Single layer of sriracha knots on a serving tray
Sriracha Knots from the Stay At Home Chef. Spicy sriracha butter glazed rolls that brings a little heat and a whole lot of flavor!

Hands On Time: 15 minutes
Ready In: 3 hours, 30 minutes
Yield: 16 rolls


1 1/2 cups warm water
2 tablespoons olive oil

1 tablespoon sriracha
1 1/2 tablespoons instant yeast
2 teaspoons salt
2 teaspoons sugar
3 1/2 cups all-purpose flour
1/4 cup butter, melted
1-3 tablespoons srirachaInstructions


1. In the bowl of a stand mixer combine water, olive oil, 1 tablespoon sriracha, yeast, salt and sugar. Mix on a low to medium-low speed with a dough hook while adding 1/2 cup of flour at a time until the dough pulls cleanly away from the sides and forms a dough ball, adding slightly more flour of necessary. The dough should be slightly sticky, and very soft.

2. Transfer to a lightly greased bowl, cover with a tea towel, and let rise until doubled, about 90 minutes.

3. Divide the dough in two. Divide each half into 8 pieces. Roll each piece into 8-inch ropes. Tie each piece in a knot and pinch the ends together in front and place on a parchment lined baking sheet. You will probably need two baking sheets for this recipe with 8 rolls on each pan. Cover and let rise until doubled again, another 90 minutes.

4. Preheat oven to 400 degrees. Bake for about 14 minutes until lightly browned on top.

5. Just before the rolls finish baking, whisk together the melted butter and 1 to 3 tablespoons sriracha in a small bowl. Use more sriracha to add more heat, or less to keep it mild. Use a pastry brush to brush the melted butter on the rolls just after they come out of the oven.

6. Best served warm, but still good cooled as well.

Dough recipe adapted from Simply Recipes.

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