Knot Rolls

2 packages (1/4 ounce each) active dry yeast
2 teaspoons plus 1/2 cup sugar, divided
1-1/4 cups warm water (110° to 115°)
3 eggs
3/4 cup butter, melted, cooled, divided
5-1/2 cups all-purpose flour
2 teaspoons salt
Additional butter, softened

In a large mixing bowl, dissolve yeast and 2 teaspoons sugar in water. Let stand for 5 minutes. Add the eggs, 1/2 cup melted butter, 2 cups flour, salt and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 45 minutes or until doubled.

Punch dough down. Turn onto a heavily floured surface; divide in half. Roll each portion into a 15-in. x 8-in. rectangle. Spread generously with softened butter.

Roll up, jelly-roll style, starting with a long side. Using a sharp knife, cut into 1-in. slices. Place cut side up in greased muffin cups. Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 12-15 minutes or until golden brown. Brush with remaining melted butter. Remove from pans to wire racks to cool. Makes 2-1/2 dozen.