I cut this recipe in half. I proofed the yeast in the mixer bowl with the all of the sugar and the warm water milk for ten minutes, then added the remaining ingredients. This dough needed a half cup more flour to get it into a solid ball that could be kneaded with the dough hook. I kneaded the dough with the hook for about five minutes. After kneading, I set the dough to rise on a warm heating pad, covered, in a greased bowl for an hour. After the dough doubled, I plopped the dough out of the bowl, formed the dough into knots as the recipe stated, then set them to rise on greased baking sheets on the warm heating pad again for a half-hour. After baking, I brushed every knot with vegetable oil to give it a soft top. These turned out BEAUTIFUL. This was a slow rising dough but the end result was wonderful--light and fluffy with the best flavor. It's a little sweet for a dinner roll for us but honestly, big deal. This would make an excellent breakfast sweet roll. GREAT recipe!
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I cut this recipe in half. I proofed the yeast in the mixer bowl with the all of the sugar and...