1/2 c. dry bread crumbs
1/4 c. sugar
1 tsp. cinnamon
1/4 c. soft butter

Combine all ingredients with fork or pastry cutter, set aside.

ROLLS:

1 env. active dry yeast
1/4 c. lukewarm water (110-115 degrees)
1 c. milk
1/4 c. sugar
1 tsp. salt
1/2 c. vegetable shortening
4 c. all-purpose flour
2 eggs
1/2 tsp. vanilla

Soften yeast in lukewarm water and set aside. Scald milk; add sugar, salt, and shortening. Cool mixture to lukewarm. When mixture is cool, add 2 cups flour and beat well. Add eggs, softened yeast mixture, and vanilla. Beat by hand well.

Add remaining 2 cups flour to make a stiff batter. Let rise in warm place until doubled in bulk. Punch down and allow to rise again until doubled in bulk. Punch down again.

Divide dough into 18 equal parts. Drop each part into reserved crumb topping and roll between hand until dough is 4 1/2-5 inches long.

Tie each strip of dough in a single knot and dip in topping again.

Place on greased cookie sheets several inches apart and let rise for 45 minutes in warm, draft-free spot. Bake in a 375 degree oven until lightly browned, approximately 15 minutes. (Rolls freeze well; recipe can be doubled). Yield: 18 rolls (single batch).