Knotted Rolls No Knead Recipes

KNOTTED ROLLS NO KNEAD

Steps:

• In a bowl, combine milk, yeast, sugar, and eggs. Add 1/2 the flour- combine well.
• Then, add the room temperature butter and salt - combine well.
• Add the remaining flour. Bring the dough together in a dome (see video).
• Cover and leave on the counter to rise for 60 to 90 minutes. Then, place in the fridge for another 60 minutes.
• Remove the chilled dough from the fridge. Knead for 30 seconds.
• Divide into 2 portions. Divide each portion into 10 or 12 again (these make 20 to 24 knotted rolls) Roll each portion into a ball and set aside.
• Roll each ball into a long rope about 12-inch long.
• If the dough gets sticky, you can lightly dust your hands with flour or vegetable oil spray (oil works best).
• Wrap the rope around your fingers into a loose knot. Then, wrap one end of the rope up and over the loop, tuck the other end under the loop. The two ends will meet in the center (one over and one under) Pinch the ends so you have a tight knot.
• Place on a baking tray leaving enough space for them to rise.
• Cover and let proof for 45 minutes.
• Preheat oven at 160 C / 320 F.
• Brush each knotted roll with egg wash (combine an egg with 2 tbsp water to make an egg wash).
• Bake for 12 to 15 minutes until the top is lightly golden.
• Remove from the oven and brush with butter.
• Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft.

NO-KNEAD KNOT ROLLS

Steps:

• 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., 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. , Cover and let rise until doubled, about 1 hour. Bake at 400° until golden brown, 10-12 minutes. Remove to wire rack to cool.

NO-KNEAD KNOT ROLLS

Steps:

• 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.

NO-KNEAD KNOT ROLLS

Steps:

• 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 into a 14-in. x 12-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.
• Cover and let rise until doubled, about 1 hour. Bake at 400 degrees F for 10-12 minutes or until golden brown.