Ingredients

• 1 ⅔ cups two percent milk at room temperature
• 4 ½ cups bread flour
• ½ ounce dry yeast
• 2 ¾ teaspoons salt
• 4 tablespoons sugar
• ½ cup unsalted butter
• 2 eggs
• 1 egg, beaten

Instructions

1. Mix milk, flour, yeast, salt, sugar, butter and eggs using a dough hook at low speed. Increase speed to medium, and mix until dough, when stretched, forms a fine membrane or window, about 15 minutes.
2. Transfer dough to an oiled bowl, cover with plastic and let rise about 1 hour.
3. Portion dough into 2 ounce balls about the size of a small lim. Roll each ball to form a rope about 15 inches long on a lightly floured surface. Braid into a knot by first forming a P, then curling the tail of the P around to form a Q. Then twist the top of the original P 180 degrees. Place on a baking sheet.
4. Let rolls rise 30 to 45 minutes. Preheat oven to 350 degrees
5. Brush rolls lightly with beaten egg. Bake 12 to 15 minutes until brown.

Notes

1. These beautiful rolls, enriched with butter and eggs are a snap to make once you get the hang of shaping the braid.