| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
All newly t, Breads |
42 |
Servings |
INGREDIENTS
| 2 |
pk |
Active dry yeast |
| 1 |
c |
Plus 2 T. sugar; divided |
| 1 1/2 |
c |
Warm water; divided |
| 1 |
c |
Milk |
| 1/2 |
c |
Butter or margarine |
| 2 |
|
Eggs |
| 2 |
ts |
Salt |
| 8 1/2 |
c |
All-purpose flour |
|
|
Melted butter or margarine |
INSTRUCTIONS
In a large mixing bowl, dissolve yeast and 2 tablespoons sugar in 1/2 cup
water. In a saucepan, heat the milk, butter and remaining water to 110-115;
add to yeast mixture. Add eggs, salt, 5 cups flour and the remaining sugar;
beat until smooth. Add enough of the remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled, about 1 hour. Punch dough down. Divide
into thirds; roll each portion into a 14 inch roll. Divide each roll into
14 pieces. Roll pieces into 9 inch ropes and tie into knots. Place the
rolls 2 inches apart on greased baking sheets. Cover and let rise until
doubled, about 30 minutes. Bake at 350 for 15-20 minutes or until golden
brown. Brush with melted butter. Yield 3 1/2 dozen.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997
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