Title: Knot-shape rolls
 Categories: Breads
      Yield: 24 Servings
 
 
  1 pk active dry yeast 1 ts sugar 1/4 c warm water 2 tb sugar 1 tb
  salt 1 3/4 c milk (room temp) 1/4 c butter, melted 6 c all-purpose
  flour Melted butter for glaze
  
  In large bowl of electric mixer, dissolve yeast and 1 ts sugar in
  water. Let stand until foamy, 5-10 min. Add 2 tb sugar, salt, milk,
  butter and 1 1/2 c flour. Beat at medium speed with electric mixer 2
  min or, beat 200 vigorous strokes by hand.  Stir in enough remaining
  flour to make a soft dough.  Turn out dough onto a lightly floured
  surface. Clean and grease bowl. Knead dough 8 - 10 min or until
  smooth and elastic. Place dough in greased bowl, turning to coat all
  sides. Cover with a slightly damp towel. Let rise in a warm place
  free from drafts, until double in bulk. Punch down dough and cut into
  24 pieces.  Roll each piece into a 12 inch long rope. Tie each rope
  into a loose knot. Place 2 inches apart on 2 large greased cookie
  sheets.  Let rise; brush with melted butter. Bake 15 minutes in
  preheated 375F oven.