Bolling Family History & Genealogy
Bolling Last Name History & Origin
Nationality & Ethnicity
These are the earliest records we have of the Bolling family.
Bolling Biographies & Family Trees
Find birth, death records, and obituaries of Bollings on AncientFaces:
Most Common First Names
- John 3.5%
- William 2.8%
- Robert 2.6%
- Mary 2.4%
- James 2.2%
- Thomas 1.5%
- George 1.2%
- Elizabeth 1.2%
- Edward 1.1%
- Henry 1.1%
Bolling Death Records & Life Expectancy
According to our database of 2,386 people with the last name Bolling that have a birth and death date listed:
These are the longest-lived members of the Bolling family on AncientFaces.
- Rosa E Bolling lived 106 years
- Blanche Marie Bolling lived 107 years
- Lola M Bolling lived 106 years
- Marguerite C Bolling lived 106 years
- Anna R Bolling lived 101 years
- Fannie B Bolling lived 100 years
- Ruth Bolling lived 101 years
- George W Bolling lived 100 years
- Thelma E Bolling lived 101 years
- Lessie B Bolling lived 99 years
1 Loaf frozen bread dough thawed
6 Tbsp. melted butter
1 Box instant butterscotch pudding
1/2 Cup brown sugar
1/2 Cup chopped nuts
1 tsp. cinnamon
Quarter bread lengthwise and cut each quarter into 8 pieces. Roll each in butter–then dry mixture of pudding, sugar, nuts, and cinnamon. Arrange in a buttered spring pan or Bundt. Drizzle dry mixture and butter on top.
Set at room temperature–several hours or double in size.
Bake at 350 degrees F. for 20 - 25 min.
3 cups all-purpose flour, plus more for work surface
2 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup vegetable shortening, plus more for pan
1 cups buttermilk
1/4 cup unsalted butter, melted
Preheat the oven to 450 degrees F. In a med. bowl, combine
the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the buttermilk, a little at a time, stirring constantly until well mixed. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-in. thickness. Cut dough into circles with a 2-in. cutter. Place the biscuits in a greased iron skillet. Gently press down the top of the biscuits. Brush the biscuits with half the melted butter and bake for 14 min. or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle Chocolate Gravy over the hot biscuits.
1/3 stick butter
2/3 cup sugar
2 tablespoons all-purpose flour
1/3 cup cocoa
2 cups whole milk
Heat butter in a cast iron skillet over low heat. Mix in sugar, flour and cocoa. Slowly pour 1 cup of milk into the skillet and whisk well to remove lumps. Whisk in remaining milk, stirring constantly, until mixture is thick, being careful not to scorch. Serve hot over biscuits.
Makes 8 - 10 servings.