PARSLEY-KNOT DINNER ROLLS 2 packages dry yeast (about 4 1/2 teaspoons) 2 cups warm water (100° to 110°F) 1/2 cup sugar, divided 7 cups all-purpose flour, divided 1/4 cup butter or stick margarine, melted 2 teaspoons salt 2 large eggs, lightly beaten Cooking spray 2 teaspoons water 1 large egg white, lightly beaten 1 tablespoon dried parsley flakes Dissolve yeast in 2 cups warm water in a large bowl. Add 2 tablespoons sugar; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 6 tablespoons sugar, 4 cups flour, butter, salt, and eggs; add to yeast mixture, and beat at medium speed of a mixer until smooth. Gradually add remaining 3 cups flour, stirring to form a soft dough.

Place dough in a large airtight container coated with cooking spray; turn to coat top. Refrigerate 24 hours; dough will double in size.

To serve, turn the dough out onto a lightly floured surface; knead 5 or 6 times. Divide dough in half, and cut each portion into 18 pieces. Shape each piece into an 8-inch rope; carefully tie each rope into a knot. Place the knots on baking sheets coated with cooking spray. Cover, and let rise in a warm place (85°F), free from drafts, for 25 minutes or until doubled in size.

Preheat oven to 400°F.

Uncover the dough. Combine 2 teaspoons water and egg white; brush over the rolls, and sprinkle with the parsley flakes. Bake at 400°F for 10 minutes or until browned. Serve warm.

Makes 3 dozen.

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