Title: Parsley Bowknot Dinner Rolls
Categories: Breads
Yield: 36 Servings

2 pk Dry yeast
2 c Warm water, 105 to 115
-degrees
1/2 c Sugar, divided
7 1/2 c All-purpose flour, divided
1/4 c Margarine, melted
2 ts Salt
2 Eggs, lightly beaten
Vegetable cooking spray
2 ts Water
1 Egg white, lightly beaten
1 tb Dried parsley flakes

Dissolve yeast in 2 cups warm water in a large bowl. Add 2 tablespoons
sugar; let stand 5 minutes. Add remaining 1/4 cup plus 2 tablespoons sugar,
4 cups flour, margarine, salt, and eggs; beat at medium speed of an
electric mixer until smooth. Gradually add remaining 3-1/2 cups flour,
stirring to form a soft dough.

Place dough in a large airtight container coated with cooking spray; turn
to coat top. Refrigerate 24 hours; dough will double in bulk.

Turn dough out onto a lightly floured surface; knead 5 or 6 times. Divide
dough in half; cut each portion into 18 pieces. Shape each piece into an
8-inch rope; carefully tie each rope into a knot. Place knots on baking
sheets coated with cooking spray. Cover; let rise in a warm place (85 deg),
free from drafts, 25 minutes or until doubled in bulk.

Uncover dough. Combine 2 teaspoons water and egg white; brush over rolls,
and sprinkle with parsley.

Bake at 400 deg for 10 minutes or until browned. Yield: 3 dozen (serving
size: 1 roll).

Per serving: 123 Calories; 2g Fat (13% calories from fat); 3g Protein; 23g
Carbohydrate; 10mg Cholesterol; 139mg Sodium

Serving Ideas : Serve warm.

Recipe by: Cooking Light, Nov/Dec 1993, page 144

Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.