3 3/4-4 1/4 cups flour
2 envelopes active dry yeast (4 1/2 teaspoons)
1 tablespoon fresh snipped parsley or 1 teaspoon dried parsley
3/4 cup cooked wild rice
1 1/4 cups water
3 tablespoons butter
2 tablespoons sugar
1 teaspoon instant chicken bouillon granules
1 teaspoon salt
2 tablespoons milk
melted butter

Stir together 1 1/2 cups flour, yeast, parsley and rice. Stir together water, butter, sugar, bouillon and salt. Heat till just warm (110°-120°F), butter almost melts and bouillon dissolves. Add to flour mixture. Mix 3 minutes. Stir in as much of the remaining flour as possible. Turn out onto floured surface. Knead for 6-8 minutes, kneading in additional flour to make a moderately stiff dough that is smooth and elastic. Shape into ball and place in greased bowl, turning to coat top. Cover and let rise 45-60 minutes till doubled. Punch dough down and turn out onto floured surface. Divide in half, cover and let rest 10 minutes. Roll each half out to 12x10 inch rectangle. Cut crosswise into twelve 1 inch wide strips. Stretch each strip to form 12 inch rope and tie in loose knot, leaving two long ends. Tuck top end under roll and bring up bottom end and tuck into center of roll to form rosette knot. Place on lightly greased baking sheets. Cover and let rise 30 minutes till almost doubled. Brush with milk. Heat oven to 375°F. Bake 12-15 minutes till golden. Brush tops with butter when removed from oven and still hot.

Store baked rolls, wrapped in foil, at room temperature up to 3 days or freeze for up to 2 months. Thaw frozen rolls before warming.

To prepare 3/4 cup cooked wild rice, rinse 1/4 cup wild rice. Simmer, covered, in 1 cup water about 40 minutes till most of the water has been absorbed. Drain if necessary.