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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
  • Total Time
    Prep: 25 min. + rising Bake: 10 min.
  • Makes
    4 dozen

Ingredients

  • 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 large egg, room temperature
  • 1/2 cup shortening
  • 1/2 cup butter, softened

Directions

  • 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 4 portions; roll each portion into a 14x12-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° until golden brown, 10-12 minutes. Remove to wire rack to cool.
Nutrition Facts
1 roll: 102 calories, 4g fat (2g saturated fat), 10mg cholesterol, 119mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 2g protein.
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Reviews

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Average Rating:
  • Bill
    Nov 25, 2020

    Simple yet tasty. Great dough-I used half for cinnamon rolls!

  • Summy
    Oct 19, 2020

    ely2677 When I read the instructions, only the shortening is beaten with the egg. The butter is softened and spread on the dough later after it rises. This recipe is definitely a bit confusing as written, but I'm going to make these for Thanksgiving.

  • 69bellas
    Sep 26, 2020

    ely2677 Yes, beat in the butter with the egg and shortening.

  • ely2677
    Sep 24, 2020

    I haven't made these rolls yet but when it says beat in egg and shortening does that also include the butter.

  • Julie
    Sep 22, 2020

    The recipe was not very descriptive, but through a little trial and error turned out superb! To answer a couple of questions, a soft dough is an easy to work with dough that is not very sticky. Add enough flour to take away most of the stickiness but keep it a nice soft dough rather than a formed pliable dough. As far as shortening, I used a butter Crisco, but I imagine any Crisco or lard will do. This is a fairly forgiving recipe it seems, so even if you don’t bake a lot, this is a homemade roll recipe I would certainly try. I don’t think you’ll be disappointed!

  • JoyceNokleby
    Sep 22, 2020

    Question on the 2 cups flour and where does the rest go. When you are making bread by hand...you do add 1-2 cups at at time after you have established the viability of the yeast. Many of us have our own way of proofing the yeast. My recipe would start out with the water, sugar and yeast. This says beat on medium...I don't use a mixer...my grandma always said to control the product and have no waste...you use your bread spoon (what ever makes you feel like the bread queen in making it.) I also flip techniques and make my recipes to be put into the dough cycle of the bread machine. When it says PUNCH DOWN AGAIN, I put the cycle on for 1 minute kneading. It works. I get blues and purples on my breads either way. I challenge putting all this dough in the fridge...who has a spare fridge in your kitchen for that much space.. Sealed bread bowl is a a couple gallons in size. Reduce recipe to see how you like it. Best is using the egg as the lowest common denominator...This has 1 egg. So that being so, cut recipe in half and still use the whole egg. It will be fine. Or go to the hen house and find a chicken to give you a smaller egg.

  • Kimberly
    Sep 22, 2020

    Sooner Gal, the end of step 1 says "stir in enough of remaining flour"...I would guess that would be 4 - 41/2 cups more.

  • Tricia
    Sep 22, 2020

    I would be interested to know if these could be made with wheat flour.

  • Sooner Gal
    Sep 20, 2020

    Recipe calls for 6 to 6-1/2 cups flour. Instructions say to add 2 cups flour to the yeast, add eggs and shortening, then add enough flour to form a soft dough. Seems to be a large difference between 2 and 6 to 6-1/2 cups flour. All the mixing as you add the remaining (4?) cups of flour is probably why you don't have to knead? Can someone confirm?

  • amsm
    Nov 24, 2019

    These rolls were so easy to make and they are delicious! I may never knead rolls again!