This is a clipping from packaging of some sort, the weight is like light stock paper. Recipe is stapled to an index card, part of it folded over back. Date unknown.
1 package active dry yeast
3/4 cup warm water (105 to 115°)
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1 egg
2 1/2 to 2 3/4 cups Gold Medal flour*
Soft butter or margarine
Dissolve yeast in water in 2 1/2-quart bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 cup of the flour until smooth. Cover with cloth and place on rack over bowl of hot water; let rise 15 minutes.
Grease square pan, 9x9x2 inches. Stir down batter and add 1 1/2 cups flour. Stir until mixed and turn onto floured cloth-covered board. Knead 3 minutes. If sticky, knead in 1/4 cup flour. Divide dough into 16 pieces and shape quickly into balls; arrange in pan and brush tops with butter. Cover with cloth and place on rack over bowl of hot water; let rise 25 minutes.
Heat oven to 425°. Bake 12 to 15 minutes or until light brown. Remove from pan to wire rack. Brush tops with soft butter. Serve warm. 16 rolls.
*If using self-rising flour, omit salt.
Note: Unbleached flour can be used in this recipe.
Honey-Orange Rolls: While dough is rising the first time, heat 1/4 cup sugar, 2 tablespoons butter or margarine, 2 tablespoons orange juice and 2 tablespoons honey to boiling; stir in 1/3 cup chopped nuts. Pour into greased pan, 9x9x2 inches. Continue as directed.
Cheddar Cheese Rolls: Add 1/2 cup shredded sharp Cheddar cheese with second addition of flour. Continue as directed. Bake 15 to 17 minutes.
Cinnamon-Nut Rolls: After shaping, roll each ball in 2 tablespoons butter or margarine, melted, then in mixture of 2 tablespoons granulated sugar, 2 tablespoons packed brown sugar, 1/2 teaspoon cinnamon and 1/4 cup finely chopped nuts. Continue as directed. Bake 15 to 17 minutes.
Jam Swirls: After kneading, roll dough into rectangle, 12×9 inches. Spread 1/3 cup jam to within 1/2 inch of edges. Roll up, beginning at wide side; pinch edge of dough into roll to seal. Cut roll into twelve 1-inch slices; arrange in pan. Continue as directed. Bake 15 to 17 minutes. Immediately remove from pan. While warm, drizzle with Glaze: Mix 1/2 cup powdered sugar and 1 tablespoon milk.