On the Menu

Here's a new recipe I tried out on my guinea pigs - er, family I mean - and got rave reviews. This isn't for those spoiled by bread machines! Makes about 2.5 doz (unless you're like me and make 12 JUMBO rolls). Someone try freezing the bread dough and let me know how that turns out. I've not had a lot of success with that, but they say it can be done.

Top Knot Rolls
2 pkgs active dry yeast
2 t. plus 1/2 c. sugar - divided
1 1/4 c. warm water (110-115 deg)
3 eggs, beaten
3/4 c. butter, divided
5 1/2 c. flour
2 t. salt

1. Dissolve yeast and 2 t. sugar in warm water. Let stand 5 min.
2. Add eggs, 1/2 c. butter (melted), 2 c. of flour, salt and remaining 1/2 c. sugar. Beat until smooth.
3. Add enough remaining flour to form a soft dough. Knead until smooth and elastic (about 6-8 min)
4. Place in a greased bowl, turning once to grease top. Cover and let rise for 1.5 hours or until doubled in size.
5. Punch down dough, divide in half. Preheat oven to 375 deg.
6. On floured surface, roll each half into a 15x8" rectangle. Spread with remaining 1/4 c. butter. Roll up starting with long side. Cut in to 1" slices. Place in greased muffin cups.
7. Cover and let rise until doubled, about 45 min.
8. Bake 8-10 min at 375 deg. until golden brown.

Recipe from www.thatsmyhome.com