The secret behind Secret Knot Rolls? Butter. Lots and lots of butter. Rich, creamy buttery flavor baked right into these twisted knots of deliciousness. Fluffy and golden, these Secret Knot Rolls are ready to be served warm with even more butter, or with a steak sauce, or with some marinara… whatever you want! It’s no secret how amazing these rolls taste!
Ingredients
- 2 (.25-ounce) packages active dry yeast
- 2 cups warm water, about 110-115 degrees F
- 1/2 cup sugar
- 2 teaspoons salt
- 6-6 1/2 cups all-purpose flour
- 1 large egg, room temperature
- 1/2 cup shortening
- 1/2 cup butter, softened
Directions
Step 1 –In a large bowl, dissolve the yeast in the warm water and let it bloom, about 5 minutes.
Step 2 –Add the sugar, the salt, and 2 cups of the flour to the yeast and beat on medium speed for 2 minutes.
Step 3 –Beat the egg and the shortening into the yeast mixture.
Step 4 –Stir enough of the remaining flour into the yeast mixture until a soft dough forms, without kneading it.
Step 5 –Cover and refrigerate the dough for at least 8 hours and up to overnight.
Step 6 –Grease 2-3 baking sheets.
Step 7 –Punch the dough down and divide it into four portions.
Step 8 –Roll each dough portion into a 12×14-inch rectangle.
Step 9 –Spoon 2 tablespoons of the butter over each of the rectangles.
Step 10 –Fold each rectangle in half lengthwise.
Step 11 –Cut the folded dough rectangles into 12 strips.
Step 12 –Tie each dough strip into a knot and tuck and pinch the ends under.
Step 13 –Place the dough knots at least 2-inches apart on the prepared baking sheets.
Step 14 –Cover the dough knots and allow them to rise until they double in size, about 1 hour.
Step 15 –Preheat the oven to 400 degrees F.
Step 16 –Bake the dough knots until they are golden-brown, about 10-12 minutes.
Step 17 –Allow the rolls to cool on a wire rack.
Step 18 –Serve.
