The mother recipe for these rolls came from an old McCall's, Woman's Day or Family Circle magazine, the only magazines I subscribed to in 1970. I had clipped a recipe for white bread out of one of those magazines and put it in my "intend to bake" pile of recipes from magazines and newspapers. One day, I wanted buns for hamburgers, but we lived in the boonies and had but one car, and I was stuck with only a cup of white flour but had a full bag of wheat flour, no granulated sugar but both kinds of brown sugar, shortening but no butter. By the time I got done substituting the ingredients called for with what I actually had, it was a recipe totally different from the original. And it's certainly a keeper--it's good when it's slightly warm with butter, next to a bowl of beef stew or cassoulet or pork roast and sauerkraut; and it makes excellent hamburger or (heresy!) hot dog buns in that its flavor not only pairs well with either meat but also goes well with mayo, mustard, ketchup, lettuce, tomato, onion and pickle or whatever else you care to top it with. If you bake it in a loaf pan, it makes wonderful bread for tuna or chicken salad sandwiches, too.

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