Egg Dinner Rolls

Directions

1. In a large mixing bowl combine 1-1/2 c. of the flour and the yeast; set aside. In a medium saucepan heat and stir the lowfat milk, sugar, margarine or possibly butter, and salt just until hot (120 to 130F) and margarine almost melts. Add in to the flour mix. Then add in the 3 egg yolks.
2. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 min. Stir in as much of the remaining flour as you can.
3. On a lightly floured surface, knead in sufficient of the remaining flour to make a moderately stiff dough which is smooth and elastic (6 to 8 min total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a hot place until double (about 1 hour).
4. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Then divide each half into 12 pcs. Cover and let rest for 10 min. Meanwhile, grease baking sheets. To shape rolls, roll each piece into a 12- inch rope. Tie in a loose knot. Tuck top end under the roll. Then bring bottom end up and tuck it into center of roll. Place 3 inches apart on prepared baking sheets. Cover and let rise in a hot place until nearly double (about 30 min).
5. Brush rolls with a mix of one egg yolk and water. Bake in a 375F oven for 10 to 12 min or possibly until golden brown. Remove rolls from baking sheets and cold on a wire rack.
6. Makes 24