Instructions: Dissolve yeast in 2 cups warm water in a large bowl. Add 2 tablespoons sugar; let stand 5 minutes. Add remaining 1/4 cup plus 2 tablespoons sugar, 4 cups flour, margarine, salt, and eggs; beat at medium speed of an electric mixer until smooth. Gradually add remaining 3-1/2 cups flour, stirring to form a soft dough.

Place dough in a large airtight container coated with cooking spray; turn to coat top. Refrigerate 24 hours; dough will double in bulk.

Turn dough out onto a lightly floured surface; knead 5 or 6 times. Divide dough in half; cut each portion into 18 pieces. Shape each piece into an 8-inch rope; carefully tie each rope into a knot. Place knots on baking sheets coated with cooking spray. Cover; let rise in a warm place (85 deg), free from drafts, 25 minutes or until doubled in bulk.

Uncover dough. Combine 2 teaspoons water and egg white; brush over rolls, and sprinkle with parsley.

Bake at 400 deg for 10 minutes or until browned.

Yield: 3 dozen (serving
size: 1 roll).

Serving Ideas : Serve warm.

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