Prep 25 mins
Cook 10 mins
These rolls require no kneading and the dough rises in the refrigerator overnight. Time preparation does not include rising time.
- 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
- 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.
Surely this has to be the easiest and nicest tasting bread recipe ever?! I was able to yield 24 rolls and two loaves of bread from the dough after rising. As they came out of the oven, our dinner guests devoured the rolls straight off the baking sheet! I felt that 400F was a bit high (by my oven's standards!) to bake the rolls so I lowered the temperature to 350F and left the oven like that for baking the loaves of bread, too. The loaves took 1/2 hour to bake. I will certainly be making this bread regularly. Thanks for a keeper recipe, Lainey.