No-Knead Knot Rolls – a delicious recipe with active dry yeast, water, sugar, salt, flour, egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
3
. Repeat with remaining dough.
4
Cover and let rise until doubled, about 1 hour. Bake at 400u00b0 until golden brown, 10-12 minutes. Remove to wire rack to cool.
882
kcal
Calories
27
g
Fat
140
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 2 cups warm water (110u00b0 to 115u00b0), 1/2 cup sugar, 2 teaspoons salt, and more.
Yes, No-Knead Knot Rolls falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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