• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

Knot-Shape Rolls

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 1 pk active dry yeast 1 ts sugar 1/4 c warm water 2 tb sugar 1 tb salt 1
  • 3/4 c milk (room temp) 1/4 c butter, melted 6 c all-purpose flour Melted
  • butter for glaze
  • In large bowl of electric mixer, dissolve yeast and 1 ts sugar in water.
  • Let stand until foamy, 5-10 min. Add 2 tb sugar, salt, milk, butter and 1
  • 1/2 c flour. Beat at medium speed with electric mixer 2 min or, beat 200
  • vigorous strokes by hand. Stir in enough remaining flour to make a soft
  • dough. Turn out dough onto a lightly floured surface. Clean and grease
  • bowl. Knead dough 8 - 10 min or until smooth and elastic. Place dough in
  • greased bowl, turning to coat all sides. Cover with a slightly damp towel.
  • Let rise in a warm place free from drafts, until double in bulk. Punch down
  • dough and cut into 24 pieces. Roll each piece into a 12 inch long rope.
  • Tie each rope into a loose knot. Place 2 inches apart on 2 large greased
  • cookie sheets. Let rise; brush with melted butter. Bake 15 minutes in
  • preheated 375F oven.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Knots
Categories: None
Yield: 1 Servings

6 c Flour; (up to 7)
6 Eggs
2 c Sugar
1 1/4 c Oil; (10 oz.)
3 tb Vanilla
2 tb Anisette
1 Orange; squeezed & pulped or
-orange extract
3 tb Baking powder

4 c Confectioners Sugar;
Anisette to taste
Vanilla to taste
Orange extract to taste
Milk; enough to make pasty
-consistency-, (3 - 4 tbspns
-per cupadd more if too

Greetings to All! I'm looking forward to sharing some TNT recipes with all
of you. In fact, the one I'm posting today is an authentic family recipe
(been around forever) for Italian "Knot" cookies. Hope you enjoy it.

Beat eggs; add sugar, beat thoroughly; add oil; continue to beat; add
vanilla; continue beating, add anisette; continue beating; add orange juice
and pulp; continue beating.

Reserve 2 - 3 cups of flour.

To above mixture, add 2 cups flour, beat; add 3rd cup flour and baking
powder, beat; add 4th cup of flour; stop beating mixture when dough starts
to run up egg beaters. Make a well with remaining flour. Pour mixture into
well and begin kneading, adding flour from circle; knead until dough forms
a soft ball; it is not necessary to use all of remaining flourthe softer
the better. If necessary, oil hands while working dough to keep dough soft
and moist.

Cut into strips, then into 2-inch lengths; shape into knots. Place on
ungreased cookie sheet 2 inches apart.

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