Recipe(tried): Classic Dinner Roll Knots

CLASSIC DINNER ROLL KNOTS
Yields: 2 dozen rolls

4 to 4 1/2 cups all-purpose flour or bread flour, divided use
1/4 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 tsp. salt
1 1/4 cups very warm milk
1/3 cup butter, softened
2 large eggs, divided use
Cooking Spray
Poppy Seeds or sesame seeds

Combine 1 cup of flour, sugar, undissolved yeast and salt in a large Pyrex mixing bowl. Add warm milk and butter; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.

Add 1 egg and 1 cup of flour; beat 2 minutes at medium speed.

Gradually add enough remaining flour to form a soft dough that pulls away from the sides of the bowl while mixing 3 more minutes, by hand. Spray top of dough with cooking spray; cover tightly with plastic wrap and let rest for 10 minutes. For later use, dough may be refrigerated up to 24 hours.

Remove dough from plastic wrap. Punch dough down and divide into 24 equal pieces. Roll each piece to 9-inch rope. Tie loose know in center of each rope. Place on non-stick baking sheet. Spray tops with cooking spray and cover with plastic wrap. Let rise in a warm draft-free place until doubled in size, about 20-40 minutes.

Preheat oven to 375.

Beat remaining egg; brush on rolls. If desired, sprinkle with poppy seeds or sesame seeds.

Bake for 15-20 minutes or until golden brown. Remove and allow to cool on a wire rack.