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No-Knead Knot Rolls

Total Time

Prep: 25 min. + rising Bake: 10 min.

Makes

4 dozen

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
No-Knead Knot Rolls Recipe photo by Taste of Home
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Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • 1 large egg, room temperature
  • 1/2 cup shortening
  • 1/2 cup butter, softened

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Beat in egg and shortening. Stir in enough remaining flour to form a soft dough (do not knead). Cover and refrigerate overnight.
  2. Punch dough down and divide into 4 portions; roll each portion into a 14x12-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.
  3. Cover and let rise until doubled, about 1 hour. Bake at 400° until golden brown, 10-12 minutes. Remove to wire rack to cool.

Nutrition Facts

1 roll: 102 calories, 4g fat (2g saturated fat), 10mg cholesterol, 119mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 2g protein.

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