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Source: America's Favorite Food Associations

Bowknot Rolls with Butter
A great addition to any meal.
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Serves: 32
Prep Time: 60 minutes
Cook Time: 8 to 10 minutes
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3 1/2 to 3 3/4 cups all-purpose flour, divided
1/4 cup sugar
1 teaspoon salt
1 package active dry yeast
1 cup milk
1/4 cup butter
1 egg




Combine 1 1/2 cups flour, the sugar, salt and undissolved yeast in large mixer bowl. Heat milk and butter in small saucepan over medium heat until very warm. (Mixture should reach 120 degrees to 130 degrees.) Gradually add milk mixture to dry ingredients and beat on medium speed 2 minutes, scraping bowl occasionally. Add egg; beat 2 minutes on high speed. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured surface; knead 5 to 10 minutes or until dough is smooth and elastic. Place in buttered bowl, turning dough to coat with butter. Cover; let rise in warm place about 1 hour or until doubled in bulk. Punch dough down. Divide in half. Divide each half into 16 equal pieces; shape each piece to form 7-inch rope. Loosely tie each in knot. Place 2 inches apart on buttered cookie sheets. Brush with melted butter. Cover; let rise in warm place 30 to 45 minutes or until doubled in bulk. Preheat oven to 375 degrees. Bake 8 to 10 minutes or until lightly browned. Serve warm or at room temperature with butter. Can freeze leftovers.




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