"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Top Knot Rolls Recipe

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This recipe for Top Knot Rolls, by , is from Cooking With The Timm Family!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Timm Schneider

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. (1/4 oz. each) active dry yeast
2 tsp. plus 1/4 cup sugar, divided
1 1/4 cups warm water (110-115)
3 eggs beaten
3/4 cup butter or margarine, melted, cooled, divided
5 1/2 cups all purpose flour
2 tsp. salt
softened butter or margarine

Directions:
Directions:
In a mixing bowl, dissolve yeast and 2 tsp. of sugar in water. Let stand 5 min. Add eggs, 1/2 cup melted butter, 2 cups flour, salt and remaining sugar. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto 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 for 1 1/2 to 2 hours or until doubled. Punch dough down; divide in half. On a floured surface roll each portion into a 15x8 in. rectangle. Spread generously with softened butter. Roll up jelly roll style, starting with a long side. Using a sharp knife, cut into 1 inch. slices. Place cut side up in greased muffin cups. Cover and let rise until doubled; about 45 minutes. Bake at 375 for 8-10 minutes or until golden brown. Brush with remaining melted butter.

Number Of Servings:
Number Of Servings:
2 1/2 dz.
Personal Notes:
Personal Notes:
Proust had his madeleines; I am devastated by the scent of yeast bread rising. - Bert Greene

 

 

 

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