2 pkg. (1/4 oz. each) active dry yeast
1 c. plus 2 tbsp. sugar, divided
1 1/2 c. warm water, 110~ to 115~, divided
1 c. milk
1/2 c. butter
2 eggs
2 tsp. salt
8 1/2 to 9 c. all-purpose flour
melted butter

In a large mixing bowl, dissolve yeast and 2 tablespoons sugar in 1/2 cup warm water. In a saucepan, heat the milk, butter and remaining water to 110°F-115°F. Add to yeast mixture. Add eggs, salt, 5 cups flour and the remaining sugar; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; roll each portion into a 14 inch roll. Divide each roll into 14 pieces. Roll pieces into 9 inch ropes and tie into knots. place the rolls 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Bake at 350°F for 15 to 20 minutes or until golden brown. Brush with melted butter.

Yield: 3 1/2 dozen.