No-Knead Knot Rolls

Ingredients:

2 (
1/24-oz.) packages active dry yeast
2 cups (I
10° to
11S0) warm water
1/2 cup sugar
2 tsp. salt
6 to
61⁄2 cups all-purpose flour
1/2 cup shortening
1/2 cup butter or margarine softened

Instructions:

In mixing bowl, dissolve yeast in warm water. Addsugar. salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening; mix well. Stir in enough remaining flour to fonn a soft dough (do not knead). Cover and refrigerate overnight. Punch dough down and divide into four ponioos. Cover three pieces with plastic wrap. Roll remaining portion into a 14 x 12 rectangle. Spread 2 T. butter over dough. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2″ apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400° for 10-12 minutes or until brown. Yields 4 dozen.

Notes:

These roUs are extra nice since they require no kneading. The dough rises in the refrigerator overnight. so there, s Jittle last-minute fuss to serve fresh hot rolls with any meal.

Servings Yield:

Yields 4 dozen