No Knead Knot Rolls
No Knead Knot Rolls is an moderately easy dinner. Made with 2 pkg. (1/4 oz. each) active dry yeast, 2 c. warm water, 110~-115~, 1/2 c. sugar, 2 tsp. salt and 6 to 6 1/2 c. all-purpose flour, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
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; mix 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 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.
Repeat with remaining dough.
Cover and let rise until doubled, about 1 hour.
Bake at 400Β° for 10-12 minutes or until golden brown.
Yield: 4 dozen.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment