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1
Measure hot water into large hot bowl.
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2
Sprinkle in yeast; stir till dissolved.
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3
Add in sugar, salt, margarine, and 3 c. flour; beat till smooth.
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4
Add in sufficient additional flour to make a stiff dough.
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5
Turn out onto lightly floured board; knead till smooth and elastic, about 8 to 10 min.
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6
Place in greased bowl, turning to grease top.
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7
Cover; let rise in hot place, free from draft, till doubled in bulk, about 1 hour.
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8
Generously grease 4 strips heavy duty foil 10 inches long and 21/2 inches wide.
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9
Place around edges of a 10 inch wire rack.
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10
Generously grease outside of a large mixer bowl (about 8 3/4 inches in diameter and 4 1/2 inches deep).
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11
Invert onto foil.
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12
Punch dough down.
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13
Divide into 24 equal pcs; set 2 aside.
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14
Roll 22 pcs into 30-inch ropes.
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15
Twist two together; repeat with remaining ropes.
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16
Wrap twists of dough around bowl, beginning at bottom, touching foil.
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17
Healthy pinch ends of twists to seal.
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18
Cover entire surface of bowl.
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19
Place 2 more greased of foil on a wire rack.
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20
Grease another bowl with the same diameter.
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21
Invert onto rack.
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22
Roll reserved pcs of dough to 24-inch ropes; twist together.
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23
Place over bowl, with ends touching foil, to create handle for basket.
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24
Cover; let rise in hot place, free from draft, till doubled in bulk, about 30 min.
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25
Combine egg and lowfat milk; brush mix gently on basket and handle.
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26
Place in warm oven with wire racks directly on oven rack.
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27
(Don't use baking sheet.)
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28
Bake at 400F, about 20 min, or possibly till golden.
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29
For higher glaze, brush basket and handle once during baking.
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30
Cover with foil, if necessary, to prevent uneven browning.
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31
Remove from bowl and cold on wire racks.
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32
To serve, fasten handle onto basket, using toothpicks.
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33
Fill with dinner rolls.
