Prep 30 mins
Cook 45 mins
From Taste of Home. This is one of the very first recipes I tried when learning to make my own bread. I used to bake up huge batches to freeze them and would leave the hot rolls to cool on racks before packaging them up. I would come back later and there would be quite a few rolls mysteriously missing......and three little tummies that were too full for dinner!
- 2 (1/4 ounce) packages active dry yeast
- 1 cup sugar, plus
- 2 tablespoons sugar, divided
- 1 1⁄2 cups warm water, divided (110 to 115 )
- 1 cup milk
- 1⁄2 cup butter or 1⁄2 cup margarine
- 2 eggs
- 2 teaspoons salt
- 8 1⁄2-9 cups all-purpose flour
- butter or margarine, Melted
- In a large mixing bowl, dissolve yeast and 2 tablespoons sugar in 1/2 cup water.
- In a saucepan, heat the milk, butter and remaining water to 110-115; add to yeast mixture.
- Add eggs, salt, 5 cups flour and the remaining sugar; beat until smooth.
- Add enough of the remaining flour to form a soft 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 hour.
- Punch dough down.
- Divide into thirds; roll each portion into a 14- inch roll.
- Divide each roll into 14 pieces. Roll pieces into 9-in.ropes and tie into knots.
- Place the rolls 2 inches apart on greased baking sheets.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 350 for 15- 20 minutes or until golden brown.
- Brush with melted butter.
- Yield: 3-1/2 dozen.