Special to the Tribune-Star
Have company coming? Why not make some cinnamon rolls?
This recipe comes from Berynce Coleman. She is 93 or 94 years old and this was her mother’s recipe. When Berynce was young she watched her mother make these all the time. She is a neat lady. I have always enjoyed visiting with her. She has wonderful stories. Thanks, Berynce, for sharing your recipes and stories.
Mom’s Cinnamon Rolls
2 packages yeast
1⁄4 cup warm water
1 teaspoon sugar
3⁄4 cup lukewarm water
1 cup milk scalded, cooled
3 cups flour
6 tablespoons melted shortening
1⁄2 cup sugar
3 eggs, well beaten
1⁄2 teaspoon salt
4 cups flour
• Dissolve yeast in 1⁄4 cup warm water.
• Dissolve 1 teaspoon sugar in the lukewarm water. Stir into yeast mixture, set aside.
• Add first 3 cups flour to the scalded and cooled milk and beat until smooth.
• Next add melted shortening,1⁄2 cup sugar, eggs and salt; then gradually work in remaining 4 cups flour.
• Knead well. Put into a greased large bowl. Cover with clean dish towel. Place in warm place to rise, about 2 hours.
• When double in size, punch down. Don’t be afraid. Turn out on floured flat surface.
• Roll flat in an oblong shape to1⁄4-inch thickness. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Add nuts, raisins, etc., if desired.
• Roll up and cut into whatever size you like. Place on a greased pan. Let rise about 1 hour until double in size.
• Bake at 375 degrees for 15 to 20 minutes.
1 cup powered sugar
1 tablespoon milk
1⁄2 teaspoon vanilla
• Mix; should be thin enough to drizzle on rolls.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.