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 busy days. 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.