No-Knead Knot Rolls - cooking recipe

Ingredients

2 (1/4 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1/2 cup sugar
2 teaspoons salt
6 - 6 1/2 cups all-purpose flour
1 egg
1/2 cup shortening
1/2 cup butter, softened

Preparation

In 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.
Shape one portion into a 14-inch x 12-inch 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 inches apart on greased baking sheets.
Repeat with remaining dough.
Cover and let rise until doubled, about 1 hour.
Bake at 400 degrees for 10-12 minutes.