Parsley bowknot dinner rolls

36 Servings

Ingredients

Quantity Ingredient
2 packs Dry yeast
2 cups Warm water, 105 to 115 degrees
½ cup Sugar, divided
7½ cup All-purpose flour, divided
¼ cup Margarine, melted
2 teaspoons Salt
2 Eggs, lightly beaten
Vegetable cooking spray
2 teaspoons Water
1 Egg white, lightly beaten
1 tablespoon Dried parsley flakes

Directions

Dissolve yeast in 2 cups warm water in a large bowl. Add 2 tablespoons sugar; let stand 5 minutes. Add remaining ¼ 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 3-½ 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@... on Jan 28, 1997.

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