| | Directions | | Dissolve yeast in 2 cups warm water in large bowl. Add 2 T. sugar; let stand 5 minutes. Add remaining sugar, 4 cups flour, margarine, salt and eggs. Beat at medium speed of mixer until smooth. Gradually add remaining 3 1/2 cups flour, stirring to form a soft dough. Place dough in a large airtight container coated with cooking spray; turn to coat top. Refrigerate 24 hours (dough will double in bulk). Turn dough onto lightly floured surface; knead 5 or 6 times. Divide in half. Cut each portion into 18 pieces. Shape into 8" rope. Carefully tie into knot. Place on baking sheets coated with cooking spray. Cover; let rise in a warm place 25 minutes or until double in bulk. Combine 2 tsp. water and egg white; brush rolls. Sprinkle with parsley. Bake at 400° for 10 minutes or until browned. Serve warm. Yield: 3 dozen. |
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| Ingredients | | - |  | 2 packages dry yeast |
| - | | 2 cups warm water (105 to 115) |
| - | | 1/2 cup sugar, divided |
| - | | 7 1/2 cups flour, divided |
| - | | 1/4 cup melted margarine |
| - | | 2 teaspoons salt |
| - | | 2 eggs, lightly beaten |
| - | | 2 teaspoons water |
| - | | 1 egg white, lightly beaten |
| - | | 1 tablespoon dried parsley flakes |
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