Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cunningham Estate in Seven Points, Texas in 1999.

Ingredients Edit

Directions Edit

  1. Preheat oven to 375°F.
  2. In large bowl of electric mixer dissolve yeast and 1 teaspoon sugar in water then let stand until foamy then add 2 tablespoons sugar, salt, milk, butter and 1½-cups flour then beat at medium speed with electric mixer for 2 minutes.
  3. Stir in enough flour to make a soft dough.
  4. Turn out dough onto a lightly floured surface.
  5. Clean and grease bowl.
  6. Knead dough until smooth and elastic then place bowl in greased bowl turning to coat all sides.
  7. Cover with a slightly damp towel and let rise in a warm place free from drafts until double in bulk then punch down dough and cut into 24 pieces.
  8. Roll each piece into a 12 inch long rope and tie each rope into a loose knot and place 2 inches apart on 2 large greased cookie sheets.
  9. Let rise then brush with melted butter and bake 15 minutes.
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