Yeast Knot Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1/3 cup sugar, divided
• 1 cup warm milk (110u0b0 to 115u0b0)
• 1/4 cup butter, softened
• 1 teaspoon salt
• 3 egg yolks
• 3-3/4 to 4-1/4 cups all-purpose flour
• 1 egg white, lightly beaten

1. In a large bowl, dissolve yeast and 2 teaspoons sugar in warm milk; let stand for 5 minutes. Add the butter, salt, egg yolks, remaining sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate egg white.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a log and cut each log into eight equal-sized pieces.
4. To form knots, roll each piece into a 10-in. rope; tie into a knot. Tuck ends under. Place all rolls on one large greased
5. . (The rolls will be close together.) Cover and let rise until doubled, about 30 minutes.
6. Brush egg white over rolls. Bake at 350u0b0 for 10-13 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve warm or room temperature.

active dry yeast, sugar, warm milk, butter, salt, egg yolks, flour, egg

Taken from www.tasteofhome.com/recipes/yeast-knot-rolls/ (may not work)