Makes: 1 9"x13" pan (24 rolls)
~Double this to make 2 pans (48 rolls)
In a large mixer bowl combine 2 cups flour and yeast. Heat milk, sugar, margarine and salt until warm (115-120 degrees). I do this in the microwave. Add to dry mixture; add eggs. Beat at low speed with mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in enough flour to make a moderately stiff dough. Knead until smooth 8 to 10 minutes. Place in greased bowl, turning once (to coat other side). Cover; let rise until doubled. Punch down, cover, let rest 10 minutes.
After dough has rested for the 10 minutes pinch off walnut size pieces and roll out between your palms- 3 to 4 inches long, to make the 24 or 48 rolls. While they are resting, melt 1/2 cup margarine over low heat and mix the 2 1/2 cups sugar with the desired amount of cinnamon, about 1-2 tbsp. Mix well. Roll dough in melted butter, then roll in cinnamon- sugar mixture; tie in a knot and place in 9x 13 buttered pan. When done sprinkle remainder of sugar over top, as well as melted butter. Drizzle white corn syrup (Karo) over top, cover and let rise until doubled. Bake at 375 degrees for about 15-20 minutes. Invert on cooling rack to cool.
~I just use Pam for the greased bowl. Lift out the dough, spray a heavy coat of Pam, turn dough to coat
~I make this ever year for Christmas morning breakfast. It's a favorite that has been in my husbands family for many years.
From: Glorious Grub Cookbook By. Joan Stewart