Rolls No-Knead Knot Rolls

posted by copper 12-16-101 9:29 AM

* Exported from MasterCook *
No-Knead Knot Rolls
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages active dry yeast (or 2 1/2 t. bulk yeast)
2 cups warm water
1/2 cup sugar
2 teaspoons salt
6 1/2 cups all purpose flour
1/2 cup shortening
1/2 cup butter or margarine, softened

In a mixing bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening; ix well. 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. Cover three pieces with plastic wrap. Roll remaining portion into a 14-inch x 12-inch 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-inches apart on greased baking sheets. (Use light colored pans or line dark ones with foil.) Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.

Bake at 400 for 10-12 minutes or until golden brown. Brush tops with melted butter and let cool slightly before serving.

Yield: 4 dozen

NOTES : Wrap leftover rolls in foil and refrigerate. Will keep for a week or more. Reheat briefly in microwave.

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