Texas Knot Rolls: Tender, Buttery Tex-Mex Flavor

1 Combine the yeast, 1/2 cup warm water, and 1 tablespoon sugar.
2 Stir to dissolve and set aside.
3 Combine the 1 cup simmering water, 1/2 cup melted butter, potato flakes, sugar, and salt.
4 Stir well and cool to lukewarm.
5 Add 1 cup of flour to the potato mixture.
6 Stir until smooth.
7 Add the yeast mixture and beat until the batter is smooth.
8 Gradually add enough of the remaining flour to make a soft dough that pulls away from the sides of the bowl.
9 Place dough in a greased bowl.
10 Turn over to grease the top.
11 Cover and let rise in a warm place until double - 1-1/4 hours.
12 Turn the dough out onto a lightly floured countertop.
13 Divide into 24 equal pieces.
14 Roll each piece into a rope.
15 Tie each rope into a knot.
16 Let rise about 45 minutes, or until doubled.
17 Preheat the oven to 375F.
18 Bake for 20 minutes or until golden brown.
19 Remove from oven.
Butter Mixture
1 Blend the butter and taco seasoning, whisking well.
2 Dip each baked roll in the mixture and place it on a baking sheet.
3 You'll need to stir the butter mixture often to keep it well mixed.
4 Sprinkle the chopped cilantro and Cojita cheese over the rolls.
5 Place in a serving dish and serve hot.