Recipe - Knot-Shape Rolls

1 pack active dry yeast 1 teaspoon sugar One fourth cup warm water 2 tablespoon sugar 1 tablespoon salt 1
Three fourths cup milk (room temp) One fourth cup butter, melted 6 cup allpurpose flour Melted
butter for glaze

In large bowl of electric mixer, dissolve yeast and 1 teaspoon sugar in water.
Let stand until foamy, 510 min. Add 2 tablespoon sugar, salt, milk, butter and 1
One half cup flour. Beat at medium speed with electric mixer 2 min or, beat 200
vigorous strokes by hand. Stir in enough remaining flour to make a soft
dough. Turn out dough onto a lightly floured surface. Clean and grease
bowl. Knead dough 8 10 min or until smooth and elastic. Place dough in
greased bowl, turning to coat all sides. Cover with a slightly damp towel.
Let rise in a warm place free from drafts, until double in bulk. Punch down
dough and cut into 24 pieces. Roll each piece into a 12 inch long rope.
Tie each rope into a loose knot. Place 2 inches apart on 2 large greased
cookie sheets. Let rise; brush with melted butter. Bake 15 minutes in
preheated 375F oven.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini