No-Knead Knot Rolls

Name: No-Knead Knot Rolls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 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

TOTAL TIME: Prep: 25 min. + rising Bake: 10 min. YIELD: 4 dozen.

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

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

1. 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.
2. 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.
3. 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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