- 2 packages (1/4 ounce each) active dry yeast
- 1/3 cup sugar, divided
- 1 cup warm milk (110° to 115°)
- 1/4 cup butter, softened
- 1 teaspoon salt
- 3 egg yolks
- 3-3/4 to 4-1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 egg white, lightly beaten
- 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.
- 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.
- 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.
- 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 baking sheet. (The rolls will be close together.) Cover and let rise until doubled, about 30 minutes.
- Brush egg white over rolls. Bake at 350° for 10-13 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve warm or room temperature. Yield: 32 rolls.
Originally published as Yeast Knot Rolls in Country Woman March/April 2004, p24
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