Knot-shape Rolls

INGREDIENTS

INSTRUCTIONS

pk active dry yeast 1 ts sugar 1/4 c warm water 2 tb 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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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