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Breakfast Rolls

Name: Breakfast Rolls
Yield: 12 servings
Ingredients: three cups of sweet milk; one cup of butter or lard; one yeast cake; a cup of warm water; flour enough to make dough

From The Rural cook book, 1907

Serves 12

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

169Calories

1 gProtein

1 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories169 kcal

Protein0.8 g

Carbohydrates0.9 g

Fiber0.6 g

Sugars0 g

Total Fat18 g

Saturated Fat7.1 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat2 g

Cholesterol17 mg

Sodium1.9 mg

Potassium20 mg

Calcium1.2 mg

Iron0 mg

Magnesium1.3 mg

Phosphorus13 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate49 mcg

Choline9.6 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 65. The excerpt below is the record exactly as published.

Breakfast Rolls. — Three cups of sweet milk, one cup of butter or lard; dissolve one yeast cake in a cup of warm water, mix with flour enough to make dough

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