No-Knead Knot Rolls

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 egg
1/2 cup shortening
1/2 cup butter or margarine, softened

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° for 10-12 minutes or until golden brown. Makes 4 dozen.