2 Envelopes dry yeast
1 Tablespoon sugar
1 1/2 Cup warm water (105 to 115 degrees)
1/4 Cup olive oil
2 Teaspoons salt
3 1/2 Cups all purpose flour
1 Egg (beaten with 1 tablespoon water)
Lightly oil baking sheets. Sprinkle yeast and sugar over 1/4 cup warm water in large bowl. Stir to dissolve. Let stand until foamy, about 5 minutes. Add oil and beat 2 minutes using wooden spoon. Stir in salt and add 1/2 cup warm water. Alternately stir in 3 cups flour ( 1 cup at a time) and remaining 3/4 cup warm water, beating until dough is soft and sticky. Sprinkle remaining 1/2 cup flour on work surface. Turn dough out and knead until springy and flour is absorbed, about 3 minutes. Cover dough and let stand 5 minutes. Shape dough into 20 inch cylinder. Cut into 20 pieces and let stand 4 minutes. Using the palm of your hand, roll each piece into cylinder. Tie into knots. Arrange on baking sheets, spacing 1 inch apart. Cover and let stand in warm draft free area until starting to rise 20-30 minutes. Pre-heat oven to 300 degrees. Brush knots with glaze. Bake until golden 30-35 minutes. Serve warm or room temperature. To serve, lay knot on rim of soup bowl!
This is a good soft dough recipe that can easily be made into a variety of shapes including cloverleaf rolls and crescent rolls. We've even use for cinnamon roll dough as well. It is an easy recipe to make, and very good.