MENU
JOIN
No-Knead Dutch Oven Bread No-Knead Dutch Oven Bread
No-Fuss Rolls No-Fuss Rolls
Garlic Knotted Rolls Garlic Knotted Rolls
Homemade Garlic Knots Homemade Garlic Knots
No-Knead Casserole Bread No-Knead Casserole Bread
No-Knead Honey Oatmeal Bread No-Knead Honey Oatmeal Bread
Potluck Pan Rolls Potluck Pan Rolls
No-Roll Pie Crust No-Roll Pie Crust
Tomato-Basil Pull-Apart Rolls Tomato-Basil Pull-Apart Rolls
Freeze-and-Bake Rolls Freeze-and-Bake Rolls
Spoon Rolls Spoon Rolls
Pumpkin Knot Rolls Pumpkin Knot Rolls
We Tried Ree Drummond's Mystery Rolls. Here's the Secret! We Tried Ree Drummond's Mystery Rolls. Here's the Secret!
No-Knead Ciabatta No-Knead Ciabatta
Skillet Rolls Skillet Rolls
No-Knead Whole Wheat Bread No-Knead Whole Wheat Bread
No-Knead Whole Wheat Rolls No-Knead Whole Wheat Rolls
Effortless Egg Rolls Effortless Egg Rolls
Gluten-Free Dinner Rolls Gluten-Free Dinner Rolls
Pillow-Soft Rolls Pillow-Soft Rolls

No-Knead Knot Rolls

0 | 0 Reviews
Total Time:Prep: 25 min. + rising Bake: 10 min.

By Taste Of Home Editorial Team

Recipe by Toni Hilscher

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

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

TEST KITCHEN APPROVED

No-Knead Knot Rolls

0 | 0 Reviews Add your review
Yield:4 dozen
Prep:25 min
Cook:10 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

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.
Loading Popular in the Community