| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Breads | 36 | Servings | |
INGREDIENTS
| 2 | pk | Dry yeast |
| 2 | c | Warm water, 105 to 115 degrees |
| 1/2 | c | Sugar, divided |
| 7 1/2 | c | All-purpose flour, divided |
| 1/4 | c | Margarine, melted |
| 2 | ts | Salt |
| 2 | Eggs, lightly beaten | |
| Vegetable cooking spray | ||
| 2 | ts | Water |
| 1 | Egg white, lightly beaten | |
| 1 | tb | Dried parsley flakes |
INSTRUCTIONS
Dissolve yeast in 2 cups warm water in a large bowl. Add 2 tablespoons sugar; let stand 5 minutes. Add remaining 1/4 cup plus 2 tablespoons sugar, 4 cups flour, margarine, salt, and eggs; beat at medium speed of an electric mixer until smooth. Gradually add remaining 3-1/2 cups flour, stirring to form a soft dough. Place dough in a large airtight container coated with cooking spray; turn to coat top. Refrigerate 24 hours; dough will double in bulk. Turn dough out onto a lightly floured surface; knead 5 or 6 times. Divide dough in half; cut each portion into 18 pieces. Shape each piece into an 8-inch rope; carefully tie each rope into a knot. Place knots on baking sheets coated with cooking spray. Cover; let rise in a warm place (85 deg), free from drafts, 25 minutes or until doubled in bulk. Uncover dough. Combine 2 teaspoons water and egg white; brush over rolls, and sprinkle with parsley. Bake at 400 deg for 10 minutes or until browned. Yield: 3 dozen (serving size: 1 roll). Per serving: 123 Calories; 2g Fat (13% calories from fat); 3g Protein; 23g Carbohydrate; 10mg Cholesterol; 139mg Sodium Serving Ideas : Serve warm. Recipe by: Cooking Light, Nov/Dec 1993, page 144 Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.
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