Aunt Elinor's Quick Rolls

Ingredients

• 1 yeast cake
• 2 tablespoons lard
• 3 cups bread flour
• 1 tablespoon sugar
• 1/4 cup scalded milk
• 1/4 teaspoon salt
• 3/4 cup tepid water

Method

1. 1

   Add shortening to hot milk and cool until tepid.

2. 2

   Dissolve yeast and sugar in water and add to milk.

3. 3

   Beat in half the flour, then add the rest of the flour and salt.

4. 4

   Knead thoroughly.

5. 5

   Roll 1/4 inch thick, cut in rounds, butter the crease, and fold over.

6. 6

   Raise about 2 hours in a warm place and bake for 15 to 20 minutes at 480° to 500°.

Nutrition per serving

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 2. The excerpt below is the record exactly as published.

Aunt Elinor's Quick Rolls 1 yeast cake 2 tablespoons lard 3 cups bread flour 1 tablespoon sugar J^ cup scalded milk J^ teaspoon salt 3^ cup tepid water Add shortening to hot milk and cool until tepid. Dissolve yeast and sugar in water and add to milk. Beat in half the flour> beating very smooth, add rest of flour and salt. Knead thoroughly. Roll J^ inch thick, cut in rounds, butter the crease and fold over in Parker House shape. Raise about 2 hours in warm place and bake IS to 20 minutes at about 480** to 500° Bread and Buns 7 Aunt Robbie's Parker House Rolls 1 pint of milk scalded Enough bread flour to make soft sponge 1 yeast cake dissolved in luke-warm water. Mix and let rise till double its bulk. Work in 34 pound butter, soft but not melted. Add J^ cup sugar and 1 teaspoon salt,

Cook this with the app: pantry check, scaling, and the assistant.