A LITTLE SPICE IS NICE
DEAR MELBA: You published my mother's Cinnamon Roll recipe many years ago. I know it was long ago, because my mother, Jean Dillow, died in 1992. You mentioned in the article that she said she clipped it out of a newspaper more than 25 years before she decided to share it.
JEAN DILLOW'S CINNAMON ROLLS
2 packages yeast
1/4 cup lukewarm water
1 cup milk
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup shortening
5 cups sifted all-purpose flour, approximately
3 eggs, slightly beaten
1/4 cup melted butter or margarine
Cinnamon, approximately 3 tablespoons
Sugar, approximately 1 cup
Soften yeast in the lukewarm water. Scald milk with sugar, salt and shortening. Cool to lukewarm and add yeast.
Beat 2 cups flour into the mixture with the beaten eggs. Add remaining flour gradually. It may take slightly more or not quite all of the flour. Knead until satiny smooth. Place in greased bowl, cover and let rise until double. Punch down and let stand 10 minutes.
Roll to 1/4-inch thickness. Brush with melted butter and sprinkle generously with cinnamon and sugar. Cut into 24 squares, about 1-inch each. Arrange on greased baking sheet. Let rise until doubled. Bake at 375 degrees about 25 minutes.
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