Roped And Tied Recipe

How to make it

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• Stir together 1 1/2 cups flour,yeast,parsley,thyme,and wild rice in bowl,set aside.
• Stir together water,wine,butter,sugar,bouillon,and salt in saucepan.
• Heat and stir just till warm,and butter almost melts,and bouillion dissolves.
• Add water mixture to flour mixture.
• Beat with electric mixer on low for 30 seconds,scrap down sides,and beat on high for 3 minutes.
• Stir in as much of the remaining flour as you can with a wooden spoon.
• Turn the dough out onto a lightly floured surface.
• Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic.
• Shape dough into a ball,place in lightly greased bowl,turn once to grease surface.
• Cover and allow to rise in warm place till double.
• Punch dough down,turn out onto a lightly floured surface,divide in half.
• Cover and let rest for 10 minutes.
• Lightly grease a sheet and set aside.
• Shape dough by rolling each half of raised dough on a lightly floured surface into a 12"x10" rectangle (wiping the spot of flour,placed on the tip of your nose by your cooking partner)Cut each rectangle crosswise into 12...10'x1" strips.
• Stretch each strip to form a 12" long' ROPE' and 'TIE' in a loose knot,leaving two long ends.
• Tuck top end under roll,bring bottom end up and tuck into center of roll.
• Place on greased sheet.
• Bake in a 375 degree oven for 15 minutes.
• Remove from oven and brush with melted butter.
• ~Serve with a Rare T-Bone Steak...you know...the one that whispers a MOO...when you stick it with a fork...Country Potato Slices,Green Beans that have been cooked to death with bacon and onion...Hot out of the oven Apple Cobbler,with Fresh Cows Cream on top...and,least we forget...A Shot of Good Aged Brandy!~
• ~ Cowboys can COOK!! ~