These are
golden, slightly sweet dinner rolls that are a natural for making ahead. The dough only needs mixing, not kneading,
and can be refrigerated for a day or two until you are ready to shape them into
rolls. The cold dough is very easy to
roll out and shape. With butter
sandwiched between two layers of dough, they reminded me of “butterhorn” rolls
that were popular when we were kids. This
is a large recipe; you can make some one day and bake the rest on another, very
handy during the holidays. I just put
the lid on my mixer bowl and stored it in the refrigerator until I was ready to bake.
No Knead Knot Rolls
2
Packages Instant Yeast -- 4 teaspoons
2
Cups Water -- 120°-125°
½ Cup
Sugar
2
Teaspoons Salt
6 - 6 ½ Cups
Flour – 1# 11 ounces to 1# 13 1/4 ounces
1
Large Egg
½ Cup
Shortening
½ Cup
Butter -- softened (for shaping)
In a large
mixing bowl, combine 2 cups flour, sugar, salt, yeast and warm water. Beat on medium speed for 2 minutes.
Add egg and
shortening; mix well. Stir in remaining
flour to form a soft dough. Do not
knead. Cover and refrigerate overnight.
Punch down
dough and divide into 4 portions, about 14 ounces each. Cover 3 pieces with plastic wrap.
Roll
remaining portion into a 14" x 12" rectangle. Spread 2 tablespoons of butter over
dough. Fold in half lengthwise; cut into
12 strips.
Tie each
strip into a knot' tuck and pinch ends under.
Place 2" apart on greased baking sheets. Repeat with remaining dough.
Cover and
let rise until doubled, about 25-45 minutes.
Preheat oven to 400°. Bake risen
rolls for 12-14 minutes until golden brown.
Yields 4
dozen Cost: $1.77 or 4¢ each
"Taste of Home Holiday Recipe Card Collection"
Per Serving:
108 Calories; 4g Fat (36.5% calories from fat); 2g Protein; 15g Carbohydrate;
trace Dietary Fiber; 10mg Cholesterol; 110mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1
Fat; 0 Other Carbohydrates.
Another one for me to try, I could have fresh baked rolls on the breakfast table by the time we are all up and ready to eat. I normally make biscuits but this will be made tonight and I will try the first batch in the morning.
ReplyDeleteThese sound good, and the fact it makes a bunch that's even better. I'm going to try them for Thanksgiving. Thank you
ReplyDeleteI don't think you'll be disappointed with this recipe; they are good.
ReplyDeleteoh, gosh, will try these this week, they look so good!
ReplyDelete