Yield: 24 Servings
1 pk active dry yeast 1 ts sugar ¼ c warm water 2 tb sugar 1 tb salt 1¾ c milk (room temp) ¼ 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 ½ 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.