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.

This is a promo recipe for Pillsbury Hot Roll Mix that was clipped from cardboard packaging and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Bakers Dozen Recipe Collection

QUICK ‘N STICKY APPLE BUNS

1 cup firmly packed brown sugar
2 tablespoons sugar
1 teaspoon cinnamon
3/4 cup butter or margarine
1 tablespoon light corn syrup
1 tablespoon water
1/2 cup chopped nuts
1 package Pillsbury Hot Roll Mix
3/4 cup very warm water (105° – 115°F.)
1/4 cup sugar
1 egg
1 1/2 cups (2 medium) chopped unpeeled apple

Grease 13×9-inch pan. In small saucepan, combine first six (6) ingredients. Stir over low heat just until butter melts; stir in nuts. Pour mixture into greased pan. In large bowl, dissolve yeast from hot roll mix in warm water; stir in sugar and egg. Add apples and flour mixture; blend well. Drop dough by heaping tablespoonfuls on top of sugar mixture, forming 15 rolls. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. Preheat oven to 375°. Bake 20 to 30 minutes or until golden brown. Cool 1 minute; turn onto serving platter or aluminum foil. 15 rolls.

HIGH ALTITUDE–5200 Feet: Bake at 400° for 20 to 30 minutes.

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

Pat Barber’s Sweet Rolls

1 1/2 cups milk
1/4 cup sugar
1/4 cup butter or margarine
1 tsp. salt
1 cake yeast
4 cups all-purpose flour, sifted
1 egg
chopped nuts (optional)
1/4 cup brown sugar, packed
2 tbsps. butter or margarine
1 tsp. maple or corn sirup

Combine brown sugar, 2 tablespoons butter and the sirup in saucepan; heat over low heat until it bubbles, stirring to prevent burning. Pour into 8×8-inch square or round baking pan.

Scald milk; add to sugar, salt and butter in mixing bowl. Stir; let cool until lukewarm. Dissolve yeast in 1/4 cup lukewarm water; add to milk mixture. Add beaten egg and flour. Mix with hands until dough cleans sides of bowl. Set in warm place to rise until doubled in bulk. Push down. Knead a little more, divide dough into 4 parts; let rise again.

Taking one part (each will make 12 good-sized rolls), place on lightly floured surface and roll to flat circle about 8-inches across. Spread with softened butter, sprinkle with brown sugar, cinnamon and chopped nuts. Roll up like jelly roll, cut into 1-inch pieces; lay in prepared pan with sides touching. Cover with foil; bake in preheated 375-degree oven 15 minutes; then uncover and bake a few more minutes to make top brown and crusty. Remove carefully from pan; invert to cool.

–Yields about 4 dozen.

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

Lucia Buns

2 cups milk
3/4 cup butter
1/2 cup sugar
1 tsp. salt
1/2 tsp. crushed saffron
1 tbsp. brandy extract
2 pkgs. active dry yeast
1/2 cup warm water
2 eggs, lightly beaten
8 cups all-purpose flour
1 cup plumped dark seedless raisins
1/2 cup chopped almonds

Combine milk, butter, sugar and salt; heat until butter is melted. Do not boil. Cool to lukewarm. While milk is heating, soak saffron in brandy extract, then strain into lukewarm milk mixture.

Soften yeast in warm water; add to lukewarm milk mixture along with eggs. Beat in flour, 1 cup at a time. Turn out on floured board; knead until smooth and elastic, about 5 minutes. (This is a soft dough.) Put in greased bowl; turn over. Cover; set in warm place, free from draft; let rise until double in bulk, about 1 1/2 hours. Punch down.

TURN OUT on floured board; pat out. Sprinkle with 1/2 cup of raisins and almonds. Knead until raisins and almonds are well distributed throughout the dough. Divide dough into quarters. Working with 1 section at a time, divide into 12 equal portions.

Shape into pieces 12 inches long, then cut each piece in half. Place one strip on greased baking sheet; place the other strip over first one to form an X. Coil each of the four ends into a curl; place raisin in center of each curl. Continue until all dough has been used. Set in warm place; let rise until double, about 45 minutes.

If desired, brush with mixture of 1 beaten egg and 2 teaspoons water. Bake in preheated 375-degree oven 15 minutes or until browned.

–Yields 48 buns.

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

Refrigerator Dinner Rolls

3/4 cup butter
1 cup milk
2 cakes yeast (or 2 packages active dry yeast)
1/2 cup lukewarm water
1 tablespoon sugar
2 large eggs
1/2 cup cold water
1/2 cup sugar
1 teaspoon salt
6 cups flour

Warm butter slowly until melted. Dissolve yeast in lukewarm water and sugar. Beat eggs, add cold water, sugar and salt. After beating all in one large bowl, add milk and butter. When lukewarm, add yeast mixture and stir in flour. *Refrigerate overnight*. Batter will be lumpy. Cut up and place on lightly greased cookie sheet. Bake at 400° until golden brown.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Quick Rolls

1 c. buttermilk, lukewarm
1 cake yeast
1/4 tsp soda
2 tbsp sugar
3 tbsp melted Crisco
1/2 tsp salt
2 – 2 1/2 c. flour

Stir yeast into lukewarm buttermilk. Add soda, sugar, shortening, and salt. Add flour to make a stiff dough. Let stand approx. 10 min to stiffen. Work out, make into rolls and put in pans or on cookie sheet. Bake at 350 ° for 15 min.

Makes 18 large rolls.

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

DOUGH FOR THESE easy buns is spooned into muffin cups soon as it’s mixed and baked after it has risen just once.

Swedish Almond Buns

3/4 cup warm water
1 pkg. active dry yeast
1/4 cup sugar
1 tsp. salt
1 3/4 cups unsifted flour
1 egg
1/4 cup (1/2 stick) butter or margarine, softened
2/3 cup chopped blanched almonds
3 tbsps. sugar

Measure water into large warm bowl. Sprinkle in yeast. Stir until dissolved. Add 1/4 cup sugar, salt and half the flour. Beat 2 minutes at medium speed on electric mixer or 300 vigorous strokes by hand. Add egg and shortening; blend. Gradually beat in remaining flour until smooth. Mix in 1/3 cup of almonds.

Spoon into greased muffin cups, filling each approximately half full. Combine remaining almonds and 3 tablespoons sugar; sprinkle on tops. Let rise in warm place, free from draft, until doubled in bulk, about 50 to 60 minutes.

Bake in preheated 350-degree oven 20 to 25 minutes or until done.

–Yields 1 dozen.

This recipe was typed on an index card and found in a large collection, date unknown. It refers to a sweet dough recipe that I have already added to RecipeCurio, I’ve linked to it below. Recipe is typed below along with a scanned copy.

RAISED DOUGHNUTS
(1 1/2 – 2 doz.)

Use 1/2 SWEET DOUGH.

After 2nd rising:

Cut with floured cutter. Let rise until light (30-45 min.) Leave uncovered. Drop into deep hot fat. Drain on paper.