Instructions: 1 Pk active dry yeast 1 ts sugar 1/4 c warm water 2 tb sugar 1 tb salt 1 3/4 c milk (room temp) 1/4 c butter, melted 6 c all-purpose flour Melted butter for glaze

In large bowl of electric mixer, dissolve yeast and 1 ts sugar in water.

Let stand until foamy, 5-10 min. Add 2 tb sugar, salt, milk, butter and 1 1/2 c flour. Beat at medium speed with electric mixer 2 min or, beat 200 vigorous strokes by hand. Stir in enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl. Knead dough 8 - 10 min or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel.

Let rise in a warm place free from drafts, until double in bulk. Punch down dough and cut into 24 pieces. Roll each piece into a 12 inch long rope.

Tie each rope into a loose knot. Place 2 inches apart on 2 large greased cookie sheets. Let rise; brush with melted butter. Bake 15 minutes in preheated 375F oven.

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