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No-Knead Knot Rolls

 No-Knead Knot Rolls
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
48 ServingsPrep: 25 min. + rising Bake: 10 min.


  • 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.
Nutritional Facts: 1 serving (1 each) equals 102 calories,

2 of 2

No-Knead Knot Rolls (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 10 mg cholesterol, 119 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.