No-Knead Knot Rolls
Total TimePrep: 25 min. + rising Bake: 10 min.
Simple yet tasty. Great dough-I used half for cinnamon rolls!
ely2677 When I read the instructions, only the shortening is beaten with the egg. The butter is softened and spread on the dough later after it rises. This recipe is definitely a bit confusing as written, but I'm going to make these for Thanksgiving.
ely2677 Yes, beat in the butter with the egg and shortening.
I haven't made these rolls yet but when it says beat in egg and shortening does that also include the butter.
The recipe was not very descriptive, but through a little trial and error turned out superb! To answer a couple of questions, a soft dough is an easy to work with dough that is not very sticky. Add enough flour to take away most of the stickiness but keep it a nice soft dough rather than a formed pliable dough. As far as shortening, I used a butter Crisco, but I imagine any Crisco or lard will do. This is a fairly forgiving recipe it seems, so even if you don’t bake a lot, this is a homemade roll recipe I would certainly try. I don’t think you’ll be disappointed!
Question on the 2 cups flour and where does the rest go. When you are making bread by hand...you do add 1-2 cups at at time after you have established the viability of the yeast. Many of us have our own way of proofing the yeast. My recipe would start out with the water, sugar and yeast. This says beat on medium...I don't use a mixer...my grandma always said to control the product and have no waste...you use your bread spoon (what ever makes you feel like the bread queen in making it.) I also flip techniques and make my recipes to be put into the dough cycle of the bread machine. When it says PUNCH DOWN AGAIN, I put the cycle on for 1 minute kneading. It works. I get blues and purples on my breads either way. I challenge putting all this dough in the fridge...who has a spare fridge in your kitchen for that much space.. Sealed bread bowl is a a couple gallons in size. Reduce recipe to see how you like it. Best is using the egg as the lowest common denominator...This has 1 egg. So that being so, cut recipe in half and still use the whole egg. It will be fine. Or go to the hen house and find a chicken to give you a smaller egg.
Sooner Gal, the end of step 1 says "stir in enough of remaining flour"...I would guess that would be 4 - 41/2 cups more.
I would be interested to know if these could be made with wheat flour.
Recipe calls for 6 to 6-1/2 cups flour. Instructions say to add 2 cups flour to the yeast, add eggs and shortening, then add enough flour to form a soft dough. Seems to be a large difference between 2 and 6 to 6-1/2 cups flour. All the mixing as you add the remaining (4?) cups of flour is probably why you don't have to knead? Can someone confirm?
These rolls were so easy to make and they are delicious! I may never knead rolls again!