I watched mom make these rolls when I was young and have always loved how easy they are to make!
Ingredients
- active dry yeast: 2 packages (.25 ounce packages)
- white sugar: 0.33333 cup
- warm water (110 degrees F/45 degrees C): 2 cups
- salt: 1 Tbsp
- ½ cups all-purpose flour: 6 piece (divided)
- eggs: 2 piece
- vegetable oil: 0.33333 cup
- white sugar: 0.5 cup
- ground cinnamon: 2 tsp
Metric Conversion
Stages of cooking
-
In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
-
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
-
Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
-
Bake in preheated oven for 30 minutes, until golden.
