Dutch Sticky Buns

1 cup milk melted butter, divided 1/2 cake yeast (see note) 3 tablespoons granulated sugar 1/2 teaspoon salt 3 cups flour 3 tablespoons melted butter, divided brown sugar cinnamon currants 1/2 teaspoon salt

Edith's letter

Scald milk and allow to cool to lukewarm. Dissolve yeast in a little warm water and add to milk. Mix in flour, sugar and salt. Knead thoroughly into a soft dough. Put the dough in greased bowl, brush top with melted butter, cover and allow to rise in a warm place to three times original size.

Roll out on a floured board to about 1/4 inch thick, brush with butter, sprinkle with brown sugar, cinnamon and currants. Roll up like a jelly roll. Cut into 1-inch slices. Place slices on a greased pan, allow to rise to double size. Spread tops with melted butter and plenty of brown sugar. Bake for 20 minutes at 400°F.

Generally, a small cake (2/3 ounce) of fresh yeast is equivalent to a packet (2 1/4 teaspoons) of dry yeast.

From the recipe for Mulligatawny Soup, it appears that Edith sometimes copied and passed on recipes without having tried them first. This recipe is a case in point. I think it comes from a recipe card published by Yorkcraft, which manufactures shipping containers. They may have distributed it to customers, or Edith may found it on a trip to Pennsyvania Dutch country. I edited Edith's copy to make the recipe a little easier to follow.