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Golden Knots

Prepare and partially bake these rolls on a day when you have plenty of time. Then freeze them for busy days ahead!

48 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
1/2 cup plus 2 teaspoons sugar, divided
1-1/2 cups warm milk (110° to 115°)
1/4 cup canola oil
4 teaspoons salt
7-1/2 to 8-1/2 cups all-purpose flour
Melted butter

Directions

In a large bowl, dissolve yeast in warm water. Add 2 teaspoons sugar;
let stand for 5 minutes. Add the milk, oil, salt, remaining sugar
and 4 cups flour. Beat until smooth. Add enough flour to form a
stiff 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 1-1/2 hours.
Punch dough down. Divide into four portions. Cover three pieces with
plastic wrap. Shape one portion into 12 balls. To form knots, roll
each ball into a 10-in. rope; tie into a knot. Tuck and pinch ends
under. Repeat with remaining dough.
Place rolls on greased baking sheets; brush with butter. Cover and
let rise until doubled, about 20-30 minutes.

2 of 2

Golden Knots (continued)

Directions (continued)

To serve immediately, bake at 375° for 15-18 minutes. To freeze
for later use, partially bake at 300° for 15 minutes. Cool and
freeze.
To use frozen rolls: Reheat frozen rolls at 375° for 12-15
minutes or until browned. Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 95 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 201 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.