No Knead Knot Rolls - cooking recipe

Ingredients

2 pkg. (1/4 oz. each) active dry yeast
2 c. warm water, 110~-115~
1/2 c. sugar
2 tsp. salt
6 to 6 1/2 c. all-purpose flour
1 egg
1/2 c. shortening
1/2 c. butter or margarine, softened

Preparation

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 400\u00b0 for 10-12 minutes or until golden brown.
Yield: 4 dozen.