Knot Shape Rolls

Combine active dry yeast, 1 tablespoon sugar, and warm water in a small bowl. Stir gently and let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.

Mix 2 tablespoons sugar, salt, room temperature milk, and melted butter in a large bowl until well combined.

Pour the activated yeast mixture into the milk mixture and stir to combine thoroughly.

Gradually add all-purpose flour, one cup at a time, stirring with a wooden spoon or using the dough hook of an electric mixer until a soft dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or use an electric mixer with a dough hook for 5-6 minutes.

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until doubled in size.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 6-8 inches long.

Form each rope into a knot shape by looping one end over the other and tucking the ends underneath to create a neat knot. Place knots on a greased baking sheet.

Cover the shaped rolls with a damp cloth and let them rise for 20-30 minutes until puffy and light.

Preheat the oven to 375°F (190°C) while the rolls are rising.

Bake the rolls for 15-20 minutes until golden brown and hollow sounding when tapped on the bottom.

Remove from the oven and immediately brush the hot rolls with melted butter for glaze. Serve warm.