Ingredients
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7 cups all-purpose flour
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2 cups scalded milk
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1/2 cup sugar
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2 tsp salt
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1/2 cup unsalted butter
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3 (0.25 oz) pkgs active dry yeast
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1/2 cup lukewarm water
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2 large eggs, beaten
Steps
1
To a large bowl, add flour. To a separate bowl, combine scalded milk, sugar, salt and butter. Mix well until sugar and salt are dissolved and butter is melted.
2
To a third bowl, add yeast and lukewarm water. Let stand until mixture becomes frothy, showing yeast is active, about 5 to 10 minutes.
3
Pour milk mixture and yeast mixture into the bowl of flour. Add beaten eggs. Mix until a dough begins to form.
4
Turn dough out onto a floured surface and knead until smooth, 4 to 5 minutes. Add more flour if dough is too wet. Place dough into a greased bowl, cover with a damp towel, and let rise in a warm place until it doubles in size, about 1 hour.
5
Preheat oven to 350°F. Once the dough has risen, turn dough out onto a lightly floured surface and shape into desired form. For a knot shape, divide dough into golf ball-sized portions. Roll into 8” to 10” ropes. Tie a knot, with one end through the center and the other tucked under.
6
Place rolls onto a parchment-lined baking sheet. Bake until rolls are golden brown, 20 to 25 minutes. Repeat with remaining rolls.
Tips
Scalded milk is milk that has been heated until it’s just about to boil (about 180°F), then cooled for 2 minutes.
