Knot-shape rolls

Yield: 24 Servings

Ingredients:

1 pk active dry yeast 1 ts sugar 1/4 c warm water 2 tb

Instructions:

sugar 1 tb salt 1 3/4 c milk (room temp) 1/4 c butter melted 6 c all-purpose flour Melted butter for glaze In large bowl of electric mixer dissolve yeast and 1 ts sugar in water. Let stand until foamy 5-10 min. Add 2 tb sugar salt milk butter and 1 1/2 c 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.