Grandmother’s Knots
Luella Koenig (Linda Duval’s mother)
Use your basic sweet roll dough to make these.
The fresher they are the better they are.
May be frozen and warmed later if you wish.
Heat ½ C. Milk to luke warm.
Mix 1 C. sugar and cinnamon to taste (about 8 tsp. to 1 C. sugar).
Set aside.
This is enough for about 2 dozen rolls.
Generously oil or butter the bottom of a deep baking pan and then sprinkle the bottom with brown sugar and nuts.
Break dough off into pieces, about the size you use for dinner rolls.
Stretch it out lengthwise and dip into milk, then into cinnamon and sugar mixture.
Tie into a knot and once again dip it into the sugar and cinnamon.
Place in baking pan and let rise until double in size.
Bake in 375° oven until done (350° if glass dish is used).
When taken out of oven, let set in pan from 3-5 min. until pan cools a little so syrup is bottom of the pan thickens a little.
(Recipe from Aunt Linda......One of my family's traditions is to have cinnamon rolls for breakfast Christmas morning. It was wonderful having my mom make these when we were growing up on the farm in Nebraska!!)
