From the Original Recipe Card 

Dinner Rolls

1 Yeast Cake
1/4 Cup Buttry flavored Cooking Oil
1 “ Canned milk
3 “ flour
3 Tbl. sugar
1 tsp salt
1 Egg
Bake @ 350°

Recipe from the kitchen of Mrs. Elvie Koich

This vintage dinner roll recipe comes from Mother’s recipe box and was originally recorded as a recipe from the kitchen of Mrs. Elvie Koich. Made from a simple mixture of yeast, canned milk, flour, sugar, salt, egg, and buttery flavored cooking oil, it reflects the straightforward style of home baking found on many treasured family recipe cards.

The original ingredients have been preserved exactly as written. Only the preparation has been expanded into a practical recipe format so that this handwritten family recipe can continue to be made and enjoyed.

Ingredients

• 1 yeast cake
• 1/4 cup buttery flavored cooking oil
• 1 cup canned milk
• 3 cups flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 egg

Instructions

1. Place the canned milk in a mixing bowl and add the yeast cake. Allow the yeast to soften, then stir until it is dispersed through the milk.
2. Add the sugar, salt, egg, and buttery flavored cooking oil. Mix until well combined.
3. Gradually add the flour, mixing until a soft dough forms.
4. Knead the dough until it becomes smooth and elastic.
5. Place the dough in a bowl and allow it to rise until noticeably increased in size.
6. Shape the dough into individual dinner rolls and arrange them in a baking pan.
7. Allow the shaped rolls to rise again until light and puffy.
8. Preheat the oven to 350°F.
9. Bake at 350°F until the rolls are cooked through and lightly golden.
10. Serve warm.

Cook’s Notes

The original handwritten recipe specifies the ingredients and a 350°F baking temperature, but it does not provide a baking time, pan size, rising time, shaping method, or yield.

The preparation instructions above are therefore a standardized reconstruction of the traditional yeast-roll process rather than a transcription of instructions from the card.

For the first test batch, watch the rolls carefully toward the end of baking and record the actual baking time, number of rolls produced, pan size, and rising times. Those tested details can then become the permanent Carter Family Recipes version without altering the original ingredient list.

The original term “yeast cake” refers to the form of yeast used when this recipe was written. It has been retained because the ingredients in recipes from Mother’s recipe box are preserved rather than modernized or substituted.

Serving Suggestions

Serve these dinner rolls warm alongside a traditional family meal. They are particularly well suited to roast meats, chicken, ham, soups, stews, holiday dinners, or other home-style meals. They can also be served warm with butter, preserves, or honey.

Beverage Suggestions

For a traditional family meal, serve with iced tea or milk. When the rolls are enjoyed at breakfast or as a snack, freshly brewed coffee or hot tea would also pair well.