Title: Golden Knots
Categories: Bread
Yield: 42 Servings

2	pk	Active dry yeast
1	c	Plus 2 T. sugar; divided
1 1/2	c	Warm water; divided
1	c	Milk
1/2	c	Butter or margarine
2		Eggs
2	ts	Salt
8 1/2	c	All-purpose flour
		Melted butter or margarine

In a large mixing bowl, dissolve yeast and 2 tablespoons sugar in 1/2 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 3 1/2 dozen.

Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Taste of Home

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