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No-Knead Knot Rolls

Source of Recipe


From "Taste of Home Farmhouse Favorites"



List of Ingredients



• 2 packages (¼ ounce each) active dry yeast
  
• 2 cups warm water (110° to 115° F)
  
• ½ cup sugar
  
• 2 tsp salt
  
• 6 to 6-½ cups all-purpose flour
  
• 1 large egg, room temperature
  
• ½ cup shortening
  
• ½ cup butter, softened
  






Instructions



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 the dough down and divide into four portions; roll each portion into a 14x12-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. Repeat with remaining dough.
   
   
3. Cover and let rise until doubled, about 1 hour. Bake at 400° F until golden brown, 10 to 12 minutes. Remove to wire rack to cool.
   
   Makes 4 dozen