Wednesday, November 11, 2009
Knot Rolls from Karen Rowley
3 cups milk
3/4 c. butter, sliced

Put milk in microwave container and add butter to it. Put it in microwave starting at 2 minutes and then 30 second intervals until butter is melted.

While milk & butter are in the microwave, mix together:

1 cup instant potato flakes
3/4 cup sugar
1 T. salt

Add milk mixture to dry ingredients. Mix until blended.

Add 2 cups flour. Mix well.
Add in 4 beaten eggs. Mix until blended.
Add in 1 T. and 1 1/2 tsp. instant yeast (fast rising) and mix.

Slowly add 5 more cups of flour while mixing. When all flour is added, mix for 7-8 minutes on low speed. Add 1 more cup of flour as needed at the end of mixing to make sure all the dough is not sticking to the edges of the bowl.

Put the dough in a greased (spray - like Pam) bowl, cover with sprayed Saran wrap, and let rise for 1 hour. After rising, divide dough in half and roll one half into a rectangle on a greased surface. Butter the top of the rectangle, and roll 1/3 over on top of itself and then roll the other 1/3 over on top again. Roll air out of dough by rolling over the dough the long way. Cut dough into 1 inch strips and tie into a "knot". Put dough on greased cookie sheet (about 9 per pan). Do the same thing with the second piece of dough.

Let rise 2-3 hours and bake at 375 degrees F. for 11-12 minutes.

Thanks Karalyn (who taught me) and Karen (who taught her)! You rock girls!

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