Knotted Pull-Apart Rolls

In a small saucepan, warm the butter, milk, and water until it feels warm enough that you could take a bath in it – approximately 110 degrees Fahrenheit.

Pour mixture into the bowl of an electric mixer.

Add the eggs and whisk until yolks are broken.

In a large mixing bowl, whisk together the flour, yeast, sugar, vital wheat gluten, and salt.

Put the electric mixing bowl with the milk and egg mixture onto the motor, and, on low speed, using the paddle attachment, add enough of the dry ingredients until a wet dough forms.

Change the paddle to the dough hook and continue to add the remaining flour until it forms a sticky dough.

Pour the dough out onto a work surface, trying to use as little flour as possible to prevent drying out the dough. Knead by hand until smooth and elastic, 1-2 minutes.

Spray a large bowl with non-stick cooking spray. Place dough into the bowl and flip it over so the greased side is up.

Cover the bowl with plastic wrap and allow to rise in a warm place for 1 to 1 ½ hours or until doubled in volume.

Preheat oven to 350 degrees Fahrenheit.

Spray a 9-by-13 inch rectangular pan with non-stick cooking spray.

Pour dough onto a lightly oiled work surface and pat into an approximate 18-by-9 inch rectangle.

Using a pizza wheel, cut dough in half crosswise. Then cut each half into thirds. Cut each third in half. You should have 12 equal strips.

Shape each strip into a knot and place into the greased pan with three knots across and four down the length of the pan. There will be some space between each of the 12 knots.

Loosely cover the pan with plastic wrap and allow to rise for approximately 30 minutes.

Remove plastic wrap and bake knots for 20-23 minutes, or until nice and brown. If they don’t brown that much after 23 minutes, gently brown them under the broiler. Be careful not to burn them.

Serve at once or warm.