Mom’s Knot Rolls

Mom’s Knot Rolls
8-10 cups flour, divided
2 tbsp instant yeast
1/3 cup sugar
4 tsp salt
¾ cup powdered milk
2 ½ cups hot water
½ cup oil
4 eggs, slightly beaten
Put dough hook on mixer.  In large mixing bowl, mix together 4 cups flour, yeast,(SAF yeast), sugar, salt and powdered milk.  Pour in hot water and begin to mix.  Pour in eggs and oil.  Continue to mix until the batter is smooth.  Slowly add the remaining flour while mixing.  Be careful not to add to much flour.  The dough should leave the sides of the bowl and be soft to touchWhen dough has reached the desired consistency, let mixer knead the dough on low speed for about 4 minutes.  Let rise until double in bulk.  Divide the dough into 3 equal pieces.  Cut each third into a dozen pieces. Roll each small piece into about an 8 inch rope and tie in a knot.  Place on greased baking sheet and press down firmly.   Let rise until double in bulk and bake at 375˚ F for about 10 to 12 minutes or until golden brown. Makes 3 dozen. Enjoy. They are great served hot with homemade raspberry jam.
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