No-Knead Knot Rolls
Total TimePrep: 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 large 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; 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 Facts1 roll: 102 calories, 4g fat (2g saturated fat), 10mg cholesterol, 119mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 2g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Dec 18, 2018
I did 1/4 of the recipe to try it out...they were gone unbelievably fast. I think we've found a new tradition. I would like to know if the dough can be left in the frig any longer?
Nov 23, 2018
I have been in quest of a roll recipe that rivals the delicious, tender rolls my mother baked. I made these for Thanksgiving and they were truly amazing! My 99-year-old mother-in-law dubbed them "Fairy Rolls" because they are so light and delicious. These are so easy to mix up ahead of time. The dough is easy to handle and roll out. Even shaping the rolls is easy. The rolls are great leftover and my husband popped a few in the toaster oven for breakfast this morning and enjoyed them very much. This recipe is a keeper.
Nov 1, 2018
These rolls are fabulous ! I have tried many roll recipes with poor results. These are light and very tasty. I like that the dough is refrigerated and rises overnight. Has anyone baked them ten froze them to be reheated when needed?
Nov 28, 2017
Great recipe! Convenient and delicious. Maggi-the recipe yield is 48 rolls. So, you divide the dough into 4 portions first, roll EACH portion into a rectangle, then cut each rectangle into the 12 strips each (after buttering and folding over.) Four portions into twelve strips=48 rolls! Hope that helps:)
Oct 29, 2017
Can't really review this because the directions are not very clear. Do you roll out each of four portions into the rectangle, or do you roll out the entire dough and then form the four portions? Very confusing!
Nov 21, 2013
Love these rolls!....perfect for me b/c they don't require kneading. I don't often to the typical bread or rolls because the time they usually require. These are nice and moist and buttery. A keeper!!
Nov 11, 2012
Have made this many times, makes great sandwich rolls too.
Apr 26, 2012
A friend gave this recipe to me several years ago...I LOVE THIS RECIPE!!!!!!!!! I have made it many times since then, and one lady that came over to my house to eat when I made these ate 5 of them!! And she wasn't even a big eater. :) This recipe is a *definite* keeper.
Feb 4, 2009
This recipe is simple and the final product is just as tasty as the traditional dinner roll recipes that require so much more work. If you don't want to make the knot formation you can roll 1 inch balls and place three in each space of a cupcake tin to form a clover shaped roll.
Nov 24, 2008
I have made these for family get togethers for several years. They are delicious and very easy - you just need to plan for the refrigerator and rising time. I can't remember which issue this recipe is in, so I came here to find it quickly! These will be on our Thanksgiving table.