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
- 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 egg
- 1/2 cup shortening
- 1/2 cup butter, softened
- 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.
- 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° for 10-12 minutes or until golden brown. Remove to wire rack to cool. Yield: 4 dozen.
Originally published as No-Knead Knot Rolls in Taste of Home April/May 2001, p33
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