Top Knot Rolls
2 packages (1/4 oz. each) active dry yeast
2 t. plus 1/2 C. sugar (divided)
1 1/4 C. warm water (110 to 115 degrees)
3 large eggs, beaten
3/4 C. butter (divided)
5 1/2 C. flour
2 t. salt
In mixing bowl, dissolve yeast and 2 teaspoons of the sugar in warm water. Let stand 5 minutes.
Add eggs, 1/2 cup of the butter, melted, 2 cups of the flour, the salt and the remaining 1/2 cup sugar. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place for1 1/2 to 2 hours or until doubled in size.
Punch dough down; divide in half. Preheat oven to 375°F.
On floured surface, roll each portion into a 15 x 8-inch rectangle. Spread with remaining 1/4 cup butter, softened. Roll up, starting with long side. Using sharp knife, cut into 1-inch slices. Place cut side up in greased muffin cups. Cover and let rise until doubled, about 45 minutes. Bake in preheated oven 8 to 10 minutes or until golden brown.
Makes 2 1/2 dozen.
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