Yield: 42 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | Active dry yeast |
| 1 cup | Plus 2 T. sugar; divided |
| 1½ cup | Warm water; divided |
| 1 cup | Milk |
| ½ cup | Butter or margarine |
| 2 \N | Eggs |
| 2 teaspoons | Salt |
| 8½ cup | All-purpose flour |
| \N \N | Melted butter or margarine |
In a large mixing bowl, dissolve yeast and 2 tablespoons sugar in ½ 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 3½ dozen.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #838 by L979@... on Oct 12, 1997