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.