KRINGLE RECIPES RECIPES

Name: No-Knead Knot Rolls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 dozen.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2 cups warm water (110° to 115°); 1/2 cup sugar; 2 teaspoons salt; 6 to 6-1/2 cups all-purpose flour; 1 large egg, room temperature; 1/2 cup shortening; 1/2 cup butter, softened

NO-KNEAD KNOT ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

No-Knead Knot Rolls Recipe: How to Make It - Taste of Home image

My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska

Provided by Taste of Home

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 dozen.

Number Of Ingredients 8

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 large egg, room temperature
1/2 cup shortening
1/2 cup butter, softened

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.

Nutrition Facts : Calories 102 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 119mg sodium, CarbohydrateContent 14g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

CRUSTY ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Crusty Rolls Recipe: How to Make It - Taste of Home image

THANKS to Clancy Strock's article mentioning Milwaukee bakeries in a past Reminisce, I was reminded that I, too, missed those hard-to-find, airy, crispy rolls! Years ago, I begged family members living in Chicago to try to find the recipe. My sister-in-law sent me a handwritten recipe, and now I can make these rolls for myself. -Charles Steers, Anaheim, California

Provided by Taste of Home

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons shortening
1 tablespoon sugar
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
2 egg whites
Cornmeal

Steps:

In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.

Nutrition Facts : Calories 90 calories, FatContent 1g fat, CholesterolContent 0 cholesterol, SodiumContent 102mg sodium, CarbohydrateContent 17g carbohydrate, FiberContent 3g protein.

More about "kringle recipes recipes"

CRUSTY ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

THANKS to Clancy Strock's article mentioning Milwaukee bakeries in a past Reminisce, I was reminded that I, too, missed those hard-to-find, airy, crispy rolls! Years ago, I begged family members living in Chicago to try to find the recipe. My sister-in-law sent me a handwritten recipe, and now I can make these rolls for myself. -Charles Steers, Anaheim, California
From tasteofhome.com
Reviews 4.2
Total Time 30 minutes
Calories 90 calories per serving

In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.

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