This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

THE ABSENCE of the amount of flour needed for these buns may confuse some people. However, Faie (Mrs. Harry) Yeaman, December Cook of the Month, says if you follow the directions you won’t have any trouble. She got the recipe from her mother many years ago, but since then Mrs. Yeaman has made a few variations in it. Here are the results.

Penny Buns

Two eggs
One-half cup sugar
One tsp. salt
One pkg. active dry yeast
One-fourth cup warm water
One cup hot water
One cup milk
Three tbsps. butter
Two tbsps. shortening
All-purpose flour

Soften yeast in the one-fourth cup warm water. In saucepan, combine milk, hot water, butter and shortening; heat until butter and shortening are melted; set aside to cool.

In large bowl of mixer, thoroughly beat eggs, sugar and salt. Add cooled shortening mixture and yeast mixture to egg mixture.

At medium speed, gradually beat in enough flour to make a thick batter. Turn off mixer, keep adding flour and beating with spoon until you can beat no more.

Turn out batter into a well of flour. (Mrs. Yeaman uses a large steel mixing bowl about half full of flour, pushing it out into a well on board). Knead until dough is soft and responsive–almost sticky. (Kneading is important.)

Let rise in large greased bowl until doubled in bulk. Punch down; let rise again until doubled in bulk.

Shape into rolls; place on well-greased baking sheet. Let rise in warm place until doubled in bulk. (Good rising temperature is 85 degrees F.)

If so desired, rolls can be placed close together in nine-inch square pan. Bake in preheated 375-degree oven 20 to 25 minutes.

–Yields about 30 small rolls.

NOTE: Dough can be kept refrigerated up to three days. Shape and bake as directed. Also, if you feel a bit “spirited,” Mrs. Yeaman says to substitute two tablespoons Cointreau, brandy or rum for two of the hot water.