I am taking a bit of a break from the journals, simply because we have had a lot going on here. As I type the journals, I find that I come across mentions of Grandma making rolls pretty often. She basically wrote in the journal once a week, and it seems the rolls pop up at least once a month. It makes sense because they really were her speciality. Whenever I use this recipe, or most of the others from the Olsen Family Cookbook, I find there are steps missing. It really is a collection of recipes that was written for people who already know what they are doing in the kitchen.
This evening Scott and I are going across the road to have Easter dinner with the neighbors. I am taking Grandma’s rolls to contribute to the meal. I haven’t made them in a while, but I have been thinking about them. Last time I made mashed potatoes I saved some in the freezer so that I could make these rolls soon. Mine never turn out exactly like Grandma’s. Here were yellow, and mine come out white. Her’s were always more dense than mine which I attribute to the fact that I use fresh yeast and she didn’t always do that. It is usually disappointing to me that they don’t turn out exactly like Grandma’s. My Rice Krispie Treats always turn out like hers though, minus the sprinkles. 
Here is a copy of her recipe straight from the Olsen Family Heritage Cookbook. I use butter, not shortening. I also use an about 6 cups of flour, one of which is whole wheat, and I added 1 tablespoon of ground flax seed. I couldn’t help it. We don’t really eat white bread around here.
