BOWKNOT ROLLS 
1 pkg. dry yeast
1 tbsp. plus 1 tsp. sugar, divided
1/2 c. warm water (105 to 115 degrees)
2 c. warm skim milk (105 to 115 degrees)
2 tbsp. unsalted butter, melted
1 tsp. salt
6 1/2 to 7 c. unbleached or all-purpose flour, divided
Vegetable cooking spray
1 egg white
1 tsp. water

Dissolve yeast and 2 teaspoons sugar in warm water in a large bowl. Let stand 5 minutes or until bubbly. Add remaining 2 teaspoon sugar, warm milk, butter, salt and 2 cups flour, mixing well. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour to 1 1/2 hours or until doubled in bulk.

Stir enough remaining flour into batter to make a stiff dough. Turn out onto a lightly floured surface; knead 8 to 10 minutes or until smooth and elastic. Divide dough into 24 equal portions; roll each portion into a 10-inch rope. Tie ropes loosely into knots and place on baking sheets coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 15 to 20 minutes or until doubled in bulk.

Combine egg white and 1 teaspoon water, stirring well. Brush rolls with egg white mixture, and bake at 425 degrees for 12 minutes or until golden brown. Yield: 24 rolls (128 calories each). NOTE: Extra rolls may be frozen for later use.

 

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