Batter-method whole wheat rolls (untested)

This typewritten recipe is for making whole wheat rolls using a batter method to be baked in muffin tins.

Ingredients:

• 1 1/4 cups milk
• 1/4 cup sugar
• 2 1/2 teaspoons salt
• 1/4 cup shortening
• 1/4 cup honey (corn syrup or molasses may be substituted)
• 1/4 cup warm (not hot) water
• 2 packages or cakes of Fleischmann's yeast (active dry or compressed)
• 3 1/2 cups whole wheat flour

Instructions:

1. Scald milk
2. Stir in sugar, salt, shortening and honey (or substituted sweetener)
3. Cool milk mixture to lukewarm
4. In a separate bowl, sprinkle or crumble yeast into warm water
5. Stir until dissolved
6. Stir yeast mixture into milk mixture
7. Add whole wheat flour
8. Stir until well blended (about 30 seconds)
9. Cover and let rise in warm place (free from draft) until doubled in bulk (about 45 minutes)
10. Stir batter down
11. Beat vigorously about 30 seconds
12. Fill greased 2.75-inch by 1.25 inch muffin pans about 3/4 full
13. Bake in hot oven at 400°F for about 25 minutes

Whole wheat roll dough (untested)

This typewritten recipe is for a versatile whole wheat roll dough that can be used for various types of rolls (variations are not included on the recipe).

Ingredients:

• 1 cup milk
• 3 tablespoons molasses
• 2 tablespoons sugar
• 2 1/2 teaspoons salt
• 1/4 cup shortening
• 1/2 cup warm (not hot) water
• 1 package or cake of Fleischmann's yeast (active dry or compressed)
• 2 1/4 cups whole wheat flour
• 2 1/4 cups sifted enriched flour

Instructions:

1. Scald milk
2. Stir in molasses, sugar, salt and shortening
3. Cool to milk mixture to lukewarm
4. In separate bowl, sprinkle or crumble yeast into warm water
5. Stir until dissolved
6. Stir yeast mixture into lukewarm milk mixture
7. Add half of each of the flours
8. Beat until smooth
9. Stir in remaining flour 
10. Turn dough out on lightly floured board
11. Knead until smooth and elastic
12. Place in greased bowl and brush top of dough with soft shortening
13. Cover and let rise in a warm place (free from draft) until doubled in bulk (about 1 hour and 20 minutes)
14. Punch down and turn out on lightly floured board
15. Proceed according to type of rolls being prepared

Batter-method white rolls (untested)

This typewritten recipe notes that it is a batter method for making white rolls in a muffin pan.

Ingredients:

• 1 1/4 cups milk
• 2 1/3 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/4 cup shortening
• 1/4 cup warm (not hot) water
• 2 packages or cakes of Fleischmann's yeast (dry or compressed)
• 3 1/4 cups sifted enriched flour

Instructions:

1. Scald milk, sugar, salt and shortening
2. Cool milk mixture to lukewarm
3. In a separate bowl, sprinkle or crumble yeast into warm water
4. Stir until dissolved
5. Stir yeast mixture into lukewarm milk mixture
6. Add flour
7. Stir until well blended (about 1 minute)
8. Cover
9. Let rise in warm place (free from draft) until doubled in bulk (about 30 minutes)
10. Stir batter down
11. Beat vigorously for about 30 seconds
12. Fill greased 2.75-inch by 1.25 inch muffin pans about 2/3 full
13. Bake in hot oven at 400°F for about 25 minutes

Sweet dough rosebuds (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. The recipe uses half of the basic sweet dough recipe found here. Once the dough has been prepared, the following instructions are followed to produce baked rosebuds.

Ingredients:

• 1/4 cup raspberry, strawberry or apricot jam
• 1 egg yolk
• 2 tablespoons milk

Instructions:

1. Make half the sweet dough recipe (found here)
2. Roll dough to 12-inches by 12-inches
3. Spread dough with your choice of jam
4. Roll dough as for a jelly roll
5. Cut into 12 slices
6. Place each slice cut side up in a greased muffin pan
7. Cut crosses 1/2-inch deep in tops of slices
8. Cover and let rise for 1 hour (if using quick dough variation let rise for 30 minutes)
9. Beat together egg yolk and milk in a separate bowl
10. Brush tops of each slice of dough with the yolk and milk mixture
11. Bake at 350° for 30 minutes
12. Ice with icing (see below)

Icing Ingredients:

• 1 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla

Icing instructions:

1. Combine all ingredients and stir until smooth
2. Drizzle onto rosebuds still warm from the oven

Pan rolls (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. The recipe uses  the basic sweet dough recipe found here. Once the dough has been prepared, the following instructions are followed to produce 24 pan rolls.

Ingredients:

• Melted butter

Instructions:

1. Make the sweet dough recipe (found here)
2. Make a roll of dough 12-inches long
3. Cut the dough into 12 slices
4. Form each slice into a smooth and round ball of dough
5. Place balls of dough in a shallow greased pan .25-inches apart from each other
6. Cover and let rise for 1 hour (if making the quick dough version let rise for 30 minutes)
7. Refrigerate dough for 1 hour
8. Brush dough with melted butter
9. Bake at 375°F for 20 minutes

Palm leaf rolls (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. The recipe uses half of the basic sweet dough recipe found here. Once the dough has been prepared, the following instructions are followed to produce 16 palm leaf rolls.

Ingredients:

• Melted butter
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/3 cup raisins

Instructions:

1. Make half the sweet dough recipe (found here)
2. Roll dough to 12-inches by 12-inches
3. Brush dough with melted butter
4. Mix sugar, cinnamon and raisins in a separate bowl
5. Sprinkle cinnamon mixture onto rolled dough
6. Roll dough as a jelly roll
7. Cut in 8 slices
8. Make 2 slit-cuts through each piece halfway to the other side
9. Turn each leaf on its side and spread 3 leaves apart into fan shape
10. Cover and let rise until doubled in size for about 1 hour (if using the quick dough variation let rise for 30 minutes)
11. Bake at 350°F for 35 minutes
12. Ice rolls with icing

Icing Ingredients:

• 1 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla

Icing instructions:

1. Combine all ingredients and stir until smooth
2. Drizzle onto rolls while rolls are still warm from the oven

Sweet dough (untested)

This typewritten recipe for sweet dough is highly versatile with several uses noted at the bottom including:

• Palm leaf rolls
• Cinnamon buns
• Cinnamon bun loaf
• Honey almond cake
• Date braided cake
• Cinnamon twists
• Rosebuds
• Doughnuts
• Pan rolls

On separate cards in the recipe box, I found the instructions for making some of the above variations—palm leaf rolls, cinnamon twists, pan rolls, and rosebuds. I have posted those recipes separately and each can be accessed by clicking the title above or below.

Ingredients:

• 1/2 cup milk
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1/4 cup shortening
• 1/2 cup warm (not hot) water
• 2 packages or cakes of Fleischmann's Yeast (active dry or compressed)*
• 2 eggs, beaten
• 5 cups sifted enriched flour

Instructions:

1. Scald milk
2. Stir in sugar, salt and shortening
3. Cool milk mixture to lukewarm
4. Put warm water in separate bowl
5. Sprinkle or crumble in yeast and stir until dissolved
6. Stir yeast mixture into lukewarm milk mixture
7. Add eggs and 3 cups of sifted enriched flour
8. Beat until smooth
9. Stir in an additional 2 cups of sifted enriched flour
10. Turn dough out on lightly floured board
11. Knead until smooth and elastic
12. Place in greased bowl
13. Brush top with soft shortening
14. Cover
15. Let rise in warm place, free from draft, until doubled in bulk (about 1 hour)**
16. Punch down and turn out on light floured board
17. Proceed according to type of rolls being made

Action Quick Dough variation:

*Use 3 packages or cakes of yeast instead of 2
**Let dough rise in bowl for about 45 minutes

Palm leaf rolls instructions here
Cinnamon twists instructions here
Pan rolls instructions here
Rosebuds instructions here

Scallion hard roll butter spread (untested)

This handwritten recipe is in handwriting I don't recognize and is attributed to Miriam Lou (or Loi). Although the recipe is titled for rolls, it's really a recipe for how to prepare and apply a herbed butter onto rolls for serving. This recipe would be a great way to use fresh-cut herbs and scallions from a container or in-ground herb garden.

Ingredients:

• 6 hard rolls, already baked
• 1/3 cup butter
• 1 tablespoon finely chopped scallions
• 2 tablespoons finely chopped parsley
• 1/2 teaspoon crushed rosemary

Instructions:

1. Mix butter, scallions, parsley and rosemary
2. Cut 6 hard roll in half
3. Spread butter mixture onto inside of cut rolls
4. Wrap in foil
5. Heat on grill or in oven for about 10 minutes or until heated through

Roll dough (untested)

This typewritten recipe is for a versatile roll dough noted as being usable for the following:

• Pan rolls
• Parker House rolls
• Bubble loaf
• Curlicues
• Fan Tans
• Crescents
• Clover leaf rolls
• Lucky Clovers
• Honey pecan rolls

There is also an "action-quick" version of the dough noted below.

Ingredients

• 3/4 cup milk
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 4 1/4 tablespoons shortening
• 3/4 cup warm (not hot) water
• 1 package or cake of yeast (active dry or compressed)*
• 4 1/2 cups of sifted enriched flour

Instructions:

1. Scald the milk, sugar, salt and shortening
2. Cool the mixture to lukewarm
3. Measure into a separate bowl the warm water
4. Sprinkled or crumble in the yeast
5. Stir until dissolved
6. Stir the yeast mixture into the lukewarm milk mixture
7. Add 2 1/4 cups of the sifted enriched flour
8. Beat until smooth
9. Stir in an additional 2 1/4 cups of the sifted enriched flour
10. Turn out on a lightly flour board
11. Knead until smooth and elastic
12. Place in greased bowl
13. Brush with shortening
14. Cover
15. Let rise in a warm place, free from draft, until doubled in bulk for about 1 hour**
16. Punch down and turn out on lightly floured board
17. Proceed according to type of rolls being made

Alternate instructions for "Action-Quick Dough" version:
*Use 2 packages of yeast instead of 1 package
**Let rise in bowl for about 40 minutes

Refrigerator Roll Dough (untested)

This typewritten recipe is for a versatile roll dough that notes it can be kept for up to a week in the refrigerator if the temp is at about 40-45F.

Ingredients:

• 3/4 cup hot water
• 1/2 cup sugar
• 1 tablespoon salt
• 3 tablespoons shortening
• 1 cup warm (not hot) water
• 2 packages or cakes of yeast (active dry or compressed)
• 1 egg, beaten
• 6 cups sifted enriched flour

Instructions:

1. Mix together hot water, sugar, salt and shortening
2. Cool to lukewarm
3. Measure into bowl the warm water
4. Sprinkle or crumble in the yeast
5. Stir until dissolved
6. Stir the yeast mixture in to the lukewarm water mixture
7. Add beaten egg and 3 cups of the sifted enriched flour
8. Beat until smooth
9. Stir in an additional 3 cups of the sifted enriched flour
10. Place dough in greased bowl
11. Brush top with soft shortening
12. Cover tightly with waxed paper or aluminum foil
13. Store in refrigerator until doubled in bulk or until needed
14. To use, punch down and cut off dough needed
15. Proceed according to type of roll