Ingredients
1 c milk
1/2 cup sugar
2 tsp salt
1/2 c melted butter
3 eggs, beaten
3 pkgs active dry yeast
1-1/2 c warm water (105 - 115 degrees F)
5-7 cups all-purpose flour
Preparation
Place milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Beat in eggs.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4-1/2 c flour. Attach bowl and PowerKnead Spiral dough hook to mixer. Turn to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour, 1/2 cup at a time and mix about 1-1/2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dought is smooth and elastic. Dough will be slightly sticky to the touch.
Place in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 15 minutes. Turn dough onto lightly floured surface. Using Scissors cut into 2 inch pieces roll into snakes and dredge through warm melted butter, then cinnamon sugar mixture. Tie into knots and place in greased baking pan about 1-1/2 inches apart. Cover. Let rise in slightly warm oven (90F) about 15 minutes. Bake at 425 degrees for 12-20 minutes.
Remove from pans immediately (Turn over onto aluminum foil).
