| 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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