Tuesday, November 2, 2010

Knot Rolls

1 cup shortning
2 tsp salt
2 Tbs dry yeast (dissolve yeast in 1/4 cup warm water)
4 eggs
1 cup ice water
3/4 cup sugar
1 cup boiling water
7 1/2 cups flour

Cream shortening, sugar, salt then add 1 cup boiling water. Mix until smooth. Cool first mixture then add yeast. Beat eggs and add flour alternating with ice water. Beat until smooth. Butter top, cover and refrigerate overnight. ( This step can be eliminated if in a time crunch. It just makes it easier to work with the dough) Roll dough out 1/4 thick and brush with butter cut into strips. Tie in knots and place two strips in each muffin tin. Let rise 2-3 hours and bake at 400 for 8 minutes and then brush with butter. Makes about 4 dozen

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