nanner rolls

How To Make nanner rolls

• 
  Step 1
  Place the water in a large glass measuring cup. Heat to 110 degrees F. Sprinkle in yeast and 1/4 tsp sugar. Stir to dissolve the yeast. In a separate bowl, warm the milk and butter to 100-110 degrees F. Slowly dribble in the egg, mixing constantly.
• 
  Step 2
  In a large bowl, whisk together 5 cups of the flour, the salt, and remaining 1/2 cup sugar. Make a hollow in the flour and pour in both the yeast and milk mixtures.
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  Step 3
  Using a large spoon or spatula, pull the flour into the center of the bowl. Continue pulling in and adding flour (you may have to start using your hands) until the dough forms a ball and can be turned out to be kneaded on a floured counter.
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  Step 4
  Knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and counter.
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  Step 5
  Spray a large bowl or proofing container with cooking spray. Place the dough in the container, spray the top, and cover with a lid or plastic wrap. Let the dough rise for 2 hours or until doubled.
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  Step 6
  Punch the dough down and divide into two, placing half the dough back in the bowl and covering it. Divide the other piece into 12 pieces. Shape each piece into a 5" rope and tie into a simple knot.
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  Step 7
  Place the knots on a cookie sheet sprayed with cooking spray (or silicone mat). Spray tops with cooking spray and cover with a towel. Let rise for 30-45 minutes. Repeat with remaining dough.
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  Step 8
  Preheat oven to 365 degrees F. Bake for 20 minutes or until golden brown on top and lightly browned on bottom.
• 
  Step 9
  Remove from the oven, brush the tops with butter, and place on a rack to cool.
• Step 10
  Dough can be refrigerated overnight. To use the next day, just put in a proofing bowl and let double. Then shape, rise and bake.
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