Knotted Sweet Rolls

Ingredients and Instructions: 

2 c milk—Scald in a pot on the stove until tiny bubble form then add:

½ c sugar

½ c butter

½ c water 

Place in kitchen aid mixer and let cool until around 130 degrees. (If using regular yeast then proof the yeast in 110 degree water with sugar and cool the milk mixture to not kill the yeast)

In the meantime

In a small bowl combine…

4 c. flour (additional 3-4 c. Later)

2 tsp salt

1 T sugar

2 T Instant Dry Active yeast

Add to the mixer then add…

2 eggs

Continue adding another 3-4 cups flour, until dough pulls away from sides and bottom of bowl. Knead for about ten minutes. 

Place in bowl and rise until double about 1hr. 

Punch down.

I divide the dough into 4 equal parts, then each 4th into 8 balls. Then roll (like rolling play dough into a snake) and knot each rolled ball with a single knot. Let rise until double, about 20-30 minutes or put in oven under warm setting for half the time. Bake at 350° for about 15 minutes. 

Brush tops with butter.

Enjoy!