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1
Scald milk in heavy medium saucepan.
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2
Cool to 105F.
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3
Meanwhile, mix 1/4 cup warm water, yeast and 1 teaspoon sugar in small bowl.
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4
Let stand until foamy, about 10 minutes.
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5
Pour milk into large bowl.
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6
Add 1/4 cup sugar, 3 tablespoons butter and salt.
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7
Stir until butter melts and sugar dissolves.
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8
Add yeast mixture and 2 eggs; whisk to blend.
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9
Mix in 1 1/2 cups flour.
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10
Gradually mix in enough remaining flour to form stiff dough.
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11
Turn out onto lightly floured surface.
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12
Knead until smooth and elastic, about 5 minutes.
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13
Lightly oil large bowl.
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14
Add dough, turning to coat.
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15
Cover; chill overnight.
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16
(Can be made 2 days ahead.
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17
Keep chilled.)
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18
Remove dough from refrigerator and let stand 2 hours at room temperature.
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19
Preheat oven to 400F.
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20
Lightly butter twenty-four 1/3-cup muffin cups.
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21
Punch dough down.
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22
Divide in half.
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23
Cut each half into 12 equal pieces.
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24
Roll each piece into ball.
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25
Dip ball into melted butter.
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26
Pull and stretch ball into 6- to 8-inch-long rope.
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27
Tie into knot.
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28
Place in muffin cup.
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29
Repeat with remaining dough and butter.
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30
Brush rolls with egg glaze.
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31
Sprinkle with cumin.
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32
Let rise 30 minutes at room temperature.
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33
Bake until light brown, about 14 minutes.
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34
Remove from muffin cups and serve.
