Knotted Butter Rolls

1 cup butter  (2 sticks)

4 cups milk

1/2 cup sugar

3 TBS yeast (active dry or instant)

6 eggs

1 TBS Salt

12 cups flour (give or take 1/2 cup) Bread flour is preferred

additional melted butter for brushing on baked rolls

1.  In a saucepan, melt butter over low heat.  Add milk and let the mixture warm but don't let it get too hot.

2. Transfer butter and milk mixture to a mixing bowl or into a stand mixer.  Add sugar and yeast.  Mix, then cover and let set for 10 minutes so the yeast will foam and dissolve.

3.  Add salt and eggs and mix.

4.  Add the flour, cup by cup while kneading.  Add until you have a tacky but not overly sticky dough.  Knead for 10 minutes in mixer.

5.  Cover and let rise until doubled in size, about one hour.

6.  Dump dough onto a slightly floured surface and divide into 32 to 64 equal portions. (32 rolls are very large, 64 rolls are obviously smaller).  Roll each portioning a 6 inch snake, then tie in a knot and set the dough knot on a greased baking sheet.  (You can form these into any shape you want). 

7.  If making 32 rolls you will need 2 baking sheets with 16 rolls per sheet.

8.  Cover dough and let rise again until doubled, or about 45 minutes.

9.  Bake at 375℉ for 16-18 minutes.  When they come out of the oven, brush with melted butter

 From Amber's Kitchen