the Woods family cookbook
Muffins were always baked in an old-fashioned “roll iron” for a distinctive shape and crisp crust. The oiled roll iron should be preheated in the oven while you are mixing the batter. This recipe originally came from Grandma (Esther) Woods, and Dad often was the one to make them on a Saturday, especially after he …
Kathy often brought these over on holiday mornings – tender and delicious! One advantage is that you can mix up the dough the night before. I always thought the “Scandinavian” referred to her Swedish background, but when she gave me the recipe, she attributed the source to Fleischmann’s Yeast Cookbook! Live and learn!
While Larry was in college, Kathy bakes sweet rolls which he took to the Dartmouth College Library staff lounge to sell. It meant rising at 4 AM; since she was also baby-sitting several children at the time, she didn’t have the energy to do that very long!