Golden Knots

In a small bowl dissolve yeast and 2 tablespoons sugar in warm water. Let stand until creamy about 10 minutes. Warm the milk in a small saucepan until it bubbles then remove from heat. Mix in the butter and remaining 1 cup sugar; stir until melted. Let cool until lukewarm.

In a large bowl combine the yeast mixture with the milk mixture eggs salt and 3 cups of flour; stir well to combine. Stir in the remaining flour 1/2 cup at a time beating well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Place in a greased bowl turning once to grease the top. Cover and let rise in a warm place until doubled about 1 hour.

Punch down dough and divide into thirds; divide each portion in a 14 inch roll; divide each roll into 14 pieces. Roll the pieces into 9 inch ropes and tie into knots. Place the rolls 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled about 45 minutes. Meanwhile preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven) for 15 minutes until lightly browned. Remove from oven and brush with melted butter.