Ingredients
1 package (1/4 ounces) active dry yeast1/2 cup plus 3/4 teaspoon sugar, divided1-1/3 cups plus 3 tablespoons warm water (110° to 115°), divided1/3 cup canola oil1 large egg, room temperature1 teaspoon salt4-3/4 to 5-1/4 cups all-purpose flourMelted butter, optional
Preparation
In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons warm water. Add remaining 1/2 cup sugar, remaining 1-1/3 cups warm water, oil, egg, salt and 2 cups flour; mix well. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into 20 balls. Roll each into an 8-in. rope; tie into a loose knot. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 45 minutes before baking.
Bake at 375° until lightly browned, 12-15 minutes. Brush with butter if desired. Remove to wire racks to cool.
