By Elizabeth Johnson
Keren arrived in Charlotte this year as part of Jewish Charlotte’ s inaugural Shinshinim program, joining fellow Israeli emissary Ori for a year of service in the community.
Shinshinim are recent Israeli high school graduates who spend a year serving Jewish communities abroad before beginning their military service, building relationships and sharing Israeli life and culture.
The Charlotte Jewish News caught up with Keren about finding her place in Charlotte, what she hopes to share during her year here and one of the things that makes anywhere feel a little more like home: cooking.
You chose to leave Israel and spend a year in Charlotte, far from your family, friends and everything familiar. What made you want to participate in the Shinshinim program, and what were you hoping to find, learn or experience by making a home somewhere so different from your own? I wanted to join the Shinshinim program because I wanted to bring Israel closer to Jewish communities outside of Israel and learn more about Jewish life in the Diaspora. I wanted people to get to know the warmth, beauty, and people of Israel, and not only what they hear about in the news. I believe that when you get to know someone and build a real connection with them, it can be much more powerful than anything you read in an article or see on social media.
I also really love working with children, and I saw this as an opportunity to connect with them, teach them about Israel as well as Hebrew, and help them build their own connection to Israel. I knew this year would be meaningful, but also challenging. I knew I would have to step outside my comfort zone, face new experiences, and grow as a person. I hoped to meet people I might never have met otherwise and to share my love for Israel so they can see just how proud I am of my country.
You have been here long enough now to begin settling into life in Charlotte. What has surprised you most, whether about American life, the Jewish community here or even yourself? Is there anything you understand differently now than you did when you arrived?
When I signed up for the program, I didn’ t know I would be joining a community where I would be the first Shinshinim! When I arrived in Charlotte and realized that Ori and I were the first, I felt an even greater sense of responsibility.
It was amazing to meet people for whom I was the first Israeli they had ever met. I then realized have a special opportunity to help them get to know Israel through me and the personal connections we build.
The first few days were very difficult. I felt overwhelmed by everything. Suddenly, I was far away from my parents, my family, my dog, and my friends. The
The Charlotte Jewish News- November 2026- Page 45
Making a Home, One Cinnamon Roll at a Time
culture, the language, the people, everything felt unfamiliar.
Now, I can say that I have been lucky to meet so many incredible people. My host family has been wonderful, and they are always there for me. They are so much more than just a place to sleep and eat. They are truly like a second family to me and have made me feel comfortable from the very first moment. Israeli families in Charlotte immediately made me feel that I have a safe place here, and people in the Jewish community welcomed us with so much warmth and love.
This experience has taught me that even when something feels scary and impossible at first, you can slowly adjust, find your place, and discover that you are capable of much more than you originally thought.
When you think about what you want to bring from Israel to greater Charlotte during this year, what do you most want people here to understand or experience? And what do you hope to take home with you from this community? I want people to get to know the warmth, beauty, and people of Israel. I believe when you get to know someone and build a real connection with them, it can be much more powerful than anything you read in an article, hear in the news or see on social media.
I hope to share my love for Israel and how proud I am of my country. I realized that I have a special opportunity to help people get to know Israel through me and through the personal relationships we build.
I hear you are an avid cook. Where did that begin? Take us into the kitchen you grew up in: Who cooked, what did it smell like, what was usually on the table and when did you begin making food yourself? I grew up in a kitchen that was always full of delicious food prepared by my mom. Everything was always fresh, warm, and so wonderful. Ever since I was little, I loved being in the kitchen. I loved watching my mom cook, and I would always ask her if I could help.
For me, the kitchen has always been a place where I feel calm and happy. I love being creative, trying new recipes, and adding my own personal touch to everything I prepare. There is something truly satisfying about putting time and effort into a dish and then seeing how delicious it turns out.
Has cooking become a way of creating a sense of home while you are living in Charlotte? Are you cooking for your host family, and if so, what have you made for them? Cooking has always been one activity that makes me feel at home. Certain smells and flavors are tied to specific memories, people, and moments with my family. Sometimes, even the smell of something cooking can remind me of home and make me feel closer to it, even when I am far away.
Living in Charlotte has made me appreciate that even more. Cooking gives me a familiar feeling in a place that is still new to me, and it is also a way to share a part of my home as well as my culture with the people around me. I have also enjoyed spending time in the kitchen with my host family, including making babka with my host siblings.
I love that food can bring people together, even when they come from different places. Sharing something I made with others makes me very happy. And perhaps more importantly, it is a lovely way to bring a little bit of Israel into my life here.
Tell us about the recipe you chose for this month’ s Recipe File. Why this dish? What does it taste and smell like when it is being prepared, when would you ordinarily eat it in Israel and what story or memory does it carry for you? I chose cinnamon rolls because they are my siblings’ favorite dessert. Whenever I can’ t decide what to make, they always ask for the same them. They are warm, soft, sweet, and comforting, and somehow, my family can never get enough of them. They will eat the entire tray and leave me with nothing! Even when I try to hide one for myself in the fridge, they somehow manage to find it. I love making something that I know will make the people I love happy. And these cinnamon rolls never disappoint!
Keren’ s Cinnamon Rolls Makes approximately 12 rolls
Ingredients
• 4½ cups all-purpose flour, divided
• 1 / 3 cups of sugar
• 2¼ teaspoons active dry yeast
• 1 teaspoon salt
• 1½ cups warm milk
• 1 large egg, at room temperature
• 3 / 4 cup unsalted butter, melted + 6 tablespoons unsalted butter, melted
• 1 cup packed light brown sugar
• 2½ tablespoons ground cinnamon
Preparation The Dough
• Fit a stand mixer with the dough hook. Add 2 cups of flour, along with sugar, yeast and salt.
• Mix for about one minute, until evenly combined.
• Pour in the warm milk and melted butter. Mix until combined.
• Chef’ s Note: The milk should feel pleasantly warm, never hot, which can interfere with the yeast.
• Add the egg and continue mixing until incorporated. At
this stage, the mixture will be quite loose and may look slightly bubbly. That is exactly as it should be.
• With the mixer running, gradually add the remaining 2½ cups of flour, a little at a time. Don’ t rush this step. Continue mixing on medium speed until the dough comes together.
• Shape the dough into a ball and transfer it to a greased bowl. Cover with plastic wrap or a clean kitchen towel and leave it to rise for one hour and 15 minutes.
The Filling
• While the dough rises, combine the melted butter, brown sugar, and cinnamon in a bowl.
• Stir until thoroughly blended into a rich cinnamon-sugar mixture.
Roll & Fill
• Once the dough has risen, turn it out onto a work surface and roll it into a large rectangle, approximately 3 / 8 inch thick.
• Spread the cinnamon filling evenly across the dough, leaving a narrow border along the top edge bare.
• Starting from the opposite edge, gently roll the dough into a log. Keep your touch light rather than winding it tightly; the dough needs room for its second rise. Cut the Rolls
• For beautifully round cinnamon rolls, skip the knife, which can compress the dough.
• Instead, slide the length of sewing thread or unflavored dental floss underneath the log at the point where you want to make your first cut.
• Bring the two ends up, cross them over the top, and pull in opposite directions. The thread will slice cleanly through the dough without squashing the spiral.
• Repeat until the entire log has been divided into rolls.
A Second Rising
• Arrange the rolls in a greased baking pan, leaving enough room for them to expand. Cover with a clean kitchen towel and let rise for another 25 minutes.
• Meanwhile, preheat the oven to 340 ° F.
Bake
• Bake for 25 to 30 minutes, until the rolls are puffed and golden brown.
• Serve warm, preferably while the centers are still soft and the cinnamon filling is gloriously gooey.