“I found the recipe for these awhile before Thanksgiving ‘09 and decided to give them a try. They turned out beautifully and were gone by Thanksgiving evening!!”–Taylor Temple
3 pkg. (1/4 ounce each) active dry yeast
2 cups warm water (110 to 115 degrees)
1/4 cup honey
2 Tbsp. vegetable oil
1 Tbsp. salt
1 egg, separated
7 3/4 to 8 1/2 cups bread flour
1/2 tsp. cold water
In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes. Add the honey oil, salt, eggs, egg yolk, and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a lightly floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough down; turn out onto a lightly floured surface. Divide and form the dough into rolls, knots, or whatever shape you prefer. Place rolls onto sprayed pans. Cover and let rise until doubled, about 40 minutes.
Beat egg while and cold water; brush over the dough. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pans to wire wracks. Brush with melted butter.
Yield: 3 dozen
–Submitted by Taylor Temple