Yield: 20 Servings
|1¼ cup||Warm Milk; (105 - 115 Deg F)|
|2¼ teaspoon||Active Dry Yeast|
|⅓ cup||Butter Or Margarine; Melted, Cooled|
|3 \N||Egg Yolks|
|1 tablespoon||Chopped Fresh Thyme; Or 1 Tsp Dried Thyme|
|4 cups||All-Purpose Flour; To 4 1/4 C, Divided|
|1 \N||Egg White|
|1 tablespoon||Poppy Seeds|
Combine milk, honey and yeast; let stand until bubbly, about 5 min. Stir in butter, yolks, thyme and salt until combined. Stir in 3½ C flour until combined. Turn dough out onto lightly floured surface. Knead in remaining flour until dough is no longer sticky. Continue kneading until smooth, 8 - 10- min. Place in oiled bowl; turn to coat. Cover; let rise in warm place until doubled in bulk, 45 - 60 min. Punch down dough. Turn out onto work surface; knead 2 min. Cover with plastic wrap. Let stand 20 min. Preheat oven to 375F. Coat two 9" round cake pans with nonstick spray. Cut dough into 20 equal pieces. Roll each piece into 9" long, ½" thick rope.
Carefully tie each rope into knot. Arrange knots in pans. Cover; let rise in warm place until almost doubled in bulk and sides of rolls are touching, about 20 min. Beat egg white with 1 Tbsp water. Brush over rolls; sprinkle with seeds. Bake 30 - 35 min or until golden. Cool in pans on racks 5 min.
Remove from pans; cool on racks.
Makes 20 rolls
Time in kitchen: 45 min Ready to serve in: 3 hrs, 20 min Entered into MasterCook by Reggie Dwork <reggie@...> Recipe by: Woman's World, 4/7/98 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Apr 09, 1998