Put dough in warm place to rise. A closet or corner free from
draught and where there is an even temperature around eighty degrees.
AVhen dough is double in bulk make into loaves or rolls kneading
lightly. Do not add flour at this second kneading or you will have a
poor product. Just enough flour on the board to prevent the dough
from sticking is sufficient.
Place rolls or bread in pans and set away for the last rising. Bake
and cool on wire rack.
LIQUID OR POTATO YEAST
Boil eight medium sized Irish potatoes, peel and mash them until
there are no lumps. Add one quart of luke warm water, one-half cup
of sugar, two level tablespoonfuls of salt and a cake of compressed, dry,
or other good yeast. Put this mixture in a bowl, cover and set in a warm
place (85 degrees to 90 degrees) for tive hours. At the end of that time
pour into quart jars and screw down the tops but use no rubbers, keep
in a cold place (a refrigerator if possible) and use when it is twenty-
four hours old.
One cup of this yeast will raise one quart of flour very quickly. If
there is time to spare, one-half cup will answer the purpose.
The mixture should be shaken before it is used that the potato may
be evenly distributed.
When making a second quantity of yeast use a cup of the old yeast
as a starter instead of the dry or compressed yeast.
Mes. Jane S. McKimmon.
MILK ROLLS
Put one pint of milk on the stove and just as it comes to a boil add three
tablespoonfuls of lard, level. One tablespoon sugar, one teaspoon salt.
Set this aside, until milk warm. Have one pint flour sifted in mixing
bowl and beat the cooled milk into this. Then add one cake yeast which
has been dissolved in one-half cup of warm water. Then beat in one
quart flour✪ Milk Rolls. This makes a soft dough, set this aside to rise for four
hours. Put on board and roll about one-half inch thick and cut with
biscuit cutter and place in well greased pans not letting them touch. Set
to rise for one and one-half or two hours according to weather. Bake
quickly.
Mrs. B. W. Baker.
Mrs. John Andrews.
ROLLS FOR TEA
One cup liquid yeast Two tablespooniuls lard or
One-half cup milk scalded and butter
cooled, or one-half cup water One level teaspoon salt
One tablespoonful sugar North Carolina flour✪ Rolls for Tea
Pour the yeast into a bowl, add milk, sugar, and lard or butter, and
enough flour to make a soft dough. Beat until smooth then the salt
and enough flour to make a moderately stiff dough may be added. Knead
thoroughly. Place in a greased bowl, cover and set in a warm place
until it is light (a little more than double in bulk). Knead lightly.
Roll dough and cut with biscuit cutter, grease top of circles thus cut
10
and fold for pocketbook rolls. Place in a pan, cover and let rise until
light. Bake and rub tops with butter after taking from oven.
If eggs are plentiful these rolls are much improved by the addition
of an unbeaten egg to the mixture when it is in batter form.
Mrs. J.\.\e S. McKimmox.
ROLLS
Page 3 · 3 recipe records on this page
Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put dough in warm place to rise. A closet or corner free from draught and where there is an even temperature around eighty degrees. When dough is double in bulk make into loaves or rolls kneading lightly. Do not add flour at this second kneading or you will have a poor product. Just enough flour on the board to prevent the dough from sticking is sufficient.
Place rolls or bread in pans and set away for the last rising. Bake and cool on wire rack.
LIQUID OR POTATO YEAST
Boil eight medium sized Irish potatoes, peel and mash them until there are no lumps. Add one quart of luke warm water, one-half cup
of sugar, two level tablespoonfuls of salt and a cake of compressed, dry, or other good yeast. Put this mixture in a bowl, cover and set in a warm place (85 degrees to 90 degrees) for five hours. At the end of that time pour into quart jars and screw down the tops but use no rubbers, keep in a cold place (a refrigerator if possible) and use when it is twenty-four hours old.
One cup of this yeast will raise one quart of flour very quickly. If there is time to spare, one-half cup will answer the purpose.
The mixture should be shaken before it is used that the potato may be evenly distributed.
When making a second quantity of yeast use a cup of the old yeast as a starter instead of the dry or compressed yeast.
Mes. Jane S. McKimmon.
MILK ROLLS
Put one pint of milk on the stove and just as it comes to a boil add three tablespoonfuls of lard, level. One tablespoon sugar, one teaspoon salt. Set this aside, until milk warm. Have one pint flour sifted in mixing bowl and beat the cooled milk into this. Then add one cake yeast which has been dissolved in one-half cup of warm water. Then beat in one quart flour. This makes a soft dough, set this aside to rise for four hours. Put on board and roll about one-half inch thick and cut with biscuit cutter and place in well greased pans not letting them touch. Set to rise for one and one-half or two hours according to weather. Bake quickly.
Mrs. B. W. Baker. Mrs. John Andrews. ROLLS FOR TEA
One cup liquid yeast Two tablespooniuls lard or
One-half cup milk scalded and butter
cooled, or one-half cup water One level teaspoon salt
One tablespoonful sugar North Carolina flour
Pour the yeast into a bowl, add milk, sugar, and lard or butter, and enough flour to make a soft dough. Beat until smooth then the salt and enough flour to make a moderately stiff dough may be added. Knead thoroughly. Place in a greased bowl, cover and set in a warm place until it is light (a little more than double in bulk). Knead lightly. Roll dough and cut with biscuit cutter, grease top of circles thus cut
and fold for pocketbook rolls. Place in a pan, cover and let rise until light. Bake and rub tops with butter after taking from oven.
If eggs are plentiful these rolls are much improved by the addition of an unbeaten egg to the mixture when it is in batter form.
Mrs. Jane S. McKimmon.
ROLLS
Records on this page
Milk RollsRollsRolls for Tea