Recipes for sweet dough, swedish tea ring, irish refrigerator rolls and more are included in this small pamphlet with the following information:

No. 24 in a Series of Mary Alden’s Famous Recipes

Yeast Rolls and Tempting Coffee Cakes

Special Recipe Service

For special recipes or other baking help, write to Mary Alden’s Test Kitchen, Box 712, Dept. B, Chicago, Illinois

*RecipeCurio.com Note: Remember this is from an old pamphlet, the above information may not be valid today

I can’t find much information online about Mary Alden’s recipes and the test kitchen with Quaker, but I’m guessing 1940’s.

Recipes are below the following image:

Sweet Dough

Makes 4 dozen rolls or 2 coffee cakes
Baking Time: 15 to 25 minutes
Temperature: 375°

7 – 8 cups sifted Quaker Best Flour
2 packages compressed or fast granular yeast
1/4 cup lukewarm water
2 cups scalded milk
1/2 cup sugar
2 teaspoons salt
1/2 cup fat
2 beaten eggs

1. Sift flour and measure.
2. Soften yeast in lukewarm water.
3. Pour scalded milk over sugar, salt and fat and cool to lukewarm (80° F.).
4. Beat in half of flour; beat in softened yeast and eggs; add enough flour to make soft dough.
5. Turn out on lightly floured board and knead until smooth and elastic, about 10 minutes.
6. Round dough into ball, place in greased bowl, cover and let rise until double in bulk, about 1 1/2 hours. Punch down and let rise again until double in bulk, about 1 hour.
7. When light, punch down and divide dough for rolls or coffee cakes. Let rest 10 minutes; shape as desired, place in greased pans, cover and let rise until double in bulk, about 45 minutes.
8. Bake in moderate oven (375° F.) 15 to 25 minutes. Remove from pans and cool on wire rack.

Swedish Tea Ring

To Make Swedish Tea Ring (pictured on cover), use half of sweet dough. Roll dough into rectangular sheet 1/4 inch thick. Combine 2 tablespoons butter, 1/2 cup sugar, 1 tablespoon cinnamon, 1/2 cup raisins, 1/4 cup chopped nutmeats and 1/4 cup chopped candied cherries. Spread over dough; roll up like a jelly roll and seal edges. Shape into a ring on greased baking sheet. With scissors make cuts through dough at intervals of 1 inch, cutting from outer edge 2/3 of the way to the center. Turn each cut section on its side. Cover and let rise until double in bulk. Bake in a moderate over (375° F.) 25 to 30 minutes. Frost with confectioners sugar icing.

Refrigerator Rolls
Makes 3 dozen rolls
Baking Time: 15 minutes
Temperature: 425°

6 1/2 to 7 cups Quaker Best Flour
2 packages compressed or fast granular yeast
1/2 cup lukewarm water
1 1/2 cups scalded milk
1/2 cup sugar
2 teaspoons salt
1/4 cup fat
1 beaten egg

1. Sift flour and measure.
2. Soften yeast in lukewarm water.
3. Pour scalded milk over sugar, salt and fat. Cool to lukewarm (80° F.).
4. Beat in half of flour. Add softened yeast, beaten egg, and enough flour to make a soft dough.
5. Turn out on lightly floured board and knead until smooth and elastic, about 10 minutes.
6. Round dough into ball, place in greased bowl, cover and place in refrigerator until double in bulk. Punch down, round into smooth ball, grease lightly, cover with slightly dampened towel and store in refrigerator.
7. Remove dough from refrigerator and punch down. Mold at once into Parker House Rolls, Clover Leaf Rolls, Bow Knots, Fan Tans or Butterfly Rolls, and place on greased pan; or, if preferred, let dough stand in warm room for an hour before molding. Place rolls on greased pans, brush lightly with melted fat, cover and let rise until double in bulk.
8. Bake in a hot oven (425° F.) 15 to 20 minutes.

Irish Refrigerator Rolls
Makes 4 dozen rolls
Baking Time: 15 minutes
Temperature: 425°

7 cups sifted Quaker Best Flour
1 package compressed or fast granular yeast
1/4 cup lukewarm water
1 1/2 cups hot potato water
2/3 cup sugar
2 teaspoons salt
2/3 cup fat
1 cup warm mashed potatoes
2 beaten eggs

1. Sift flour and measure.
2. Soften yeast in lukewarm water.
3. Pour hot potato water over sugar, salt and fat; cool to lukewarm (80° F.).
4. Beat in half of flour; beat in softened yeast, mashed potatoes and eggs; add enough flour to make soft dough.
5. Turn out on lightly floured board and knead until smooth and elastic, about 10 minutes.
6. Round dough into ball, place in greased bowl, cover and let rise until double in bulk, about 1 1/2 hours.
7. Punch down, round into ball, brush lightly with melted fat, cover with slightly dampened towel and place in refrigerator.
8. Remove dough from refrigerator 2 hours before baking; allow to come to room temperature, about one hour; shape in rolls, place on greased pans, brush lightly with melted fat, cover and let rise until double in bulk, about 45 minutes.
9. Bake in hot oven (425° F.) 15 to 20 minutes.

For Kolaches: Shape dough into balls 1″ in diameter. Place on greased baking sheet, brush with melted butter, cover and let rise until nearly double in bulk. Press down center of each roll and fill hollow with 1 teaspoon jam or Apricot Filling (cook 1 1/2 pounds dried apricots; drain and mash with potato masher; add 2 cups sugar and bring to boil; cool to lukewarm). Let rolls rise 1/2 hour longer and bake as directed above.

Brioche
Makes 16 rolls
Time: 15 minutes
Temperature: 400°

4 1/2 cups sifted Quaker Best Flour
1 package compressed or fast granular yeast
1/4 cup lukewarm water
3/4 cup scalded milk
1/3 cup butter or margarine
1/2 cup sugar
1 teaspoon salt
2 beaten eggs
1/2 teaspoon lemon extract

1. Sift flour and measure.
2. Soften yeast in lukewarm water.
3. For scalded milk over butter, sugar and salt, stirring until butter is melted. Cool to lukewarm (80° F.).
4. Add softened yeast, beaten eggs and lemon extract. Add flour, beating until well blended.
5. Place in greased bowl, cover and store in refrigerator until needed.
6. Remove dough from refrigerator and let stand until dough begins to rise. Shape 3/4 of the dough into 16 balls and place in greased muffin pans.

   Make indentation in center of each and brush with melted butter; in this hollow press a small ball of dough.

7. Cover and let rise until double in bulk, about one hour. Brush top of each roll with a mixture of 1/3 cup sugar and 2 tablespoons milk.
8. Bake in moderately hot oven (400° F.) 15 to 20 minutes.

For Almond Rolls: Shape dough into large round buns and place on greased baking sheet 2 inches apart. Cover and let rise until double in bulk, about 1 hour. Press sliced blanched almonds, chopped citron and candied orange peel in top of each bun. Brush tops with one egg white beaten with 1 teaspoon water. Bake in a moderate oven (350° F.) 40 to 45 minutes.

Here is the section on shaping rolls, instructions are below the following image:

Bow Knots
*1st image top left

Roll dough under hand to 1/2 inch diameter. Cut in pieces 6 inches long. Tie in knots, place on greased baking sheet and brush lightly with melted butter.

Fan Tans
*2nd image top right

Roll dough into rectangular sheet 1/8 inch thick. Brush with melted butter. Cut in strips 1 inch wide. Stack six strips one on top of the other and cut in pieces 1 1/2 inches long. Place cut side down in greased muffin pans.

Butterfly Rolls
*3rd image bottom left

Roll dough into rectangular sheet 1/4 inch thick and 6 inches wide. Brush with melted butter. Roll up like a jelly roll. Cut in pieces 2 inches long. Press across center of each piece with knife handle, place on greased baking sheet and brush lightly with melted butter.

Crescent Rolls
*4th image bottom right

Divid dough in half; roll each half into a large circle about 1/3 inch thick; cut 12 pie-shaped wedges, brush with melted butter; roll up each wedge, starting with wide side and rolling to point. Curve in crescent form; place on greased baking sheet 2 1/2 inches apart; brush with milk and sprinkle with poppyseeds if desired.