No Knead Knot Rolls


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.

4 comments:

  1. 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.

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  2. These sound good, and the fact it makes a bunch that's even better. I'm going to try them for Thanksgiving. Thank you

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  3. I don't think you'll be disappointed with this recipe; they are good.

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  4. oh, gosh, will try these this week, they look so good!

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