Yeast Knot Rolls

1. 1

   In a large bowl, dissolve yeast and 2 teaspoons sugar in warm milk; let stand for 5 minutes. Add the butter, salt, egg yolks, remaining sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate egg white.

2. 2

   Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3. 3

   Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a log and cut each log into eight equal-sized pieces.

4. 4

   To form knots, roll each piece into a 10-in. rope; tie into a knot. Tuck ends under. Place all rolls on one large greased

5. 5

   . (The rolls will be close together.) Cover and let rise until doubled, about 30 minutes.

6. 6

   Brush egg white over rolls. Bake at 350u00b0 for 10-13 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve warm or room temperature.

* Per serving · 4 servings · Values may vary.

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