1 pkg. active dry yeast
1 1/2 c. milk, heated to lukewarm
1 tsp. sugar
4 c. all-purpose flour
1 tsp. table salt
Egg wash made of 1 egg yolk beaten with 1 tsp. water
2 tsp. kosher salt

In a small bowl, proof the yeast in 1/4 cup of the milk with the sugar for 15 minutes.

In a large bowl, combine the yeast mixture, the flour, the table salt, and enough of the remaining milk to form a soft dough. Knead the dough on a floured surface for 6 to 8 minutes, or until smooth and elastic, put it in a lightly oiled bowl, and turn it to coat it with the oil. Let rise, covered loosely, in a warm place for 1 hour, or until double in bulk.

Punch down the dough, divide it into 10 equal portions, and roll each portion into a 12-inch rope. Tie each rope into a loose knot, arrange the knots 3 inches apart on buttered baking sheets, and let them rise, uncovered, in a warm place for 1 hour, or until double in bulk. Brush the knots with the egg wash, sprinkle them with the coarse salt, and bake them in a preheated 400 degree oven for 15 to 20 minutes, or until golden. Makes 10 rolls.