European Stars and Stripes (Newspaper) - October 03, 1985, Darmstadt, Hesse Living today Sweet Rolls czech Standard and a Texas family favorite by Sharon Hudgins special to stripes Magazine very family has a grandmother or aunt or Cousin wild is recognized by All her relatives As the Best Cook or Baker or ice Cream maker at any gathering. Sometimes she s known or her outstanding culinary abilities in general ver Lhing she makes tastes so Good. In other families she s the person who makes the Best Ruit pies or the finest Fried Chicken or the lightest biscuits. When i was a child growing up in Texas it was my lather s aunt Beulah who was credited with making the Best cinnamon Rolls any of us had Ever tasted. We never said cinnamon Rolls without adding the possessive aunt Beulahs As part of the phrase although aunt Beulah lived 100 Miles from us in Oklahoma we thought up every excuse to visit her As often As possible because we knew she d always have a pan of hot gooey Sweet cinnamon Rolls ready to come out of the oven just As we arrived. Even today the Aroma of baking cinnamon evokes childhood memories of weekend trips to Oklahoma when to a Small girl addicted to aunt Beulah s cinnamon Rolls those 100 Miles seemed like 1,000. Many years later i encountered the Only cinnamon Rolls that could compare with aunt Beulah s. O course they were Only equally As Good not better. We were in Frederiks Havn Denmark waiting for a boat to Norway when my restless stripes Magazine october 3,1385 us Harul could no longer hear sitting in the car. Me it on a solitary walk through the town and turned with a bag full of hot fresh cinnamon oils Verc the lines ones i Lull Enion since childhood i though about those cinnamon Rolls on ool nights in Norway above the Artie Circle and during the Long drive Down the length of Sweden. And at the end of our trip a month Bier i insisted on returning to Denmark on a boat that docked at Frederiks Havn. I simply had to find out whether those heavenly cinnamon Rolls really existed or were just a sugarplum dream. I was t disappointed. Aunt Beulah Long ago passed on to a place where baking the Best cinnamon Rolls in t a prerequisite for entry although it certainly ought to be considered on the credit Side of life s balance Sheet. Fortunately for he rest of us she left behind her recipe or those wonderful cinnamon Rolls. And they tasted just As Good when i made them last weekend As they did on sunday afternoons in Oklahoma so Many years ago. It was t until i moved to Austin to attend the University of Texas that i discovered Koleaches perhaps the next Best thing to cinnamon Rolls in the 1800s Many czechs settled in Central Texas bringing with them their traditional recipes from the old country. Koleaches Are probably the met Well known czech food m Texas today Well i you Overlook Barbecue whose origin is debatable Small plump Sweet buns Koleaches Are filled with us h Mouth watering concoctions As apples and , poppy seeds and butter apricots and , peaches and cinnamon Plum Jam and spites and nuts or sweetened cottage cheese. The Best ones i have eaten in Texas were at county fairs in the Central part of the state at a bakery in Austin and in the Small town of West Texas which is North o Waco or South of Forth Worth-dallas., depending on whether you re coming or going. None of the Koucky i be tasted m Coccho Slovakia could compete with the Texas versions. No that in t a misspelling of the word. In English at least in texan dialect those Sweet buns Are called Koleaches pronounced Koh Lah Chees. The word is a corruption of the czech term for i a 1T a buns Kicky pronounced Koh i Asch Kee the singular form is Koluck derived from Koch the czech word for cake. In the interest of linguistic accuracy and at the risk of confusing texans i prefer to Call these buns by their original czech name. Native to Bohemia although the moravian Lay claims to them to ,.koljcky Are popular throughout Czechoslovakia. They Are made in St Vir forms triangles or Little pillows with the
