No-Knead Knot Rolls
"My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. --Toni Hilscher Omaha, Nebraska"
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Ingredients35 m servings
Original recipe yields 48 servings
- In a mixing bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening; mix well. Stir in enough remaining flour to form a soft dough (do not knead). Cover and refrigerate overnight.
- Punch dough down and divide into four portions into a 14-in. x 12-in. rectangle. Spread 2 tablespoons butter over dough. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2 in. apart on greased baking sheets. Repeat with remaining dough.
- Cover and let rise until doubled, about 1 hour. Bake at 400 degrees F for 10-12 minutes or until golden brown.
ReviewsRead all reviews 2
love these simple and easy also excellent to use in your bread machine if u have one available!!!