Mrs. Lindsey’s Cinnamon Rolls have reached epic status for anyone who grew up on the Old Mission Peninsula and attended Old Mission Peninsula Elementary School (OMPS). Mrs. Lindsey, along with Jo Brown, Clarissa Boursaw and others, were cooks at the school, and back then, all the food was home-made right there.
Including Mrs. Lindsey’s Cinnamon Rolls. Her daughter Helen Mumford gave me the recipe in 1998, and while my rolls might not have the same magical love as Mrs. Lindsey’s, they take me back to a simpler time and hold a lot of nostalgia for me.
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Lucile Lindsey’s Cinnamon Rolls or Bread
Place 1 quart warm water with 2 Tbsp. salt in mixer. Add and mix:
For Cinnamon Rolls:
3/4 c. sugar
2/3 c. shortening
1/3 c. sugar
1/3 c. shortening
After mixing, sprinkle 3 packages of dry yeast over top and let stand 5 min. or until dissolved.
Mix 1 c. cornmeal, 1/2 c. dry milk, and 3 c. flour together, then add to liquid and keep adding flour until you can mix by hand.
Turn out on board and kneed a little. Place in ball, cover and let rise 1/2 hour to 1 hour. Divide into 3 equal parts.
For Bread: Place in pans and let rise until half again the size.
For Rolls: Roll out, spread with melted butter, cinnamon and sugar. Roll up, slice and place in pan. (Place melted butter with Karo Syrup in bottom of pan if candy bottom is desired).
For bread: Bake 350 for 40 min.
For cinnamon rolls: Bake 375 for 25 min.
Makes 3 loaves or 3 dozen cinnamon rolls.