Breakfast Rolls

Ingredients

• Two quarts flour
• 1 tablespoonful sugar
• 1 tablespoonful butter
• 3^ cupful yeast
• 1 pint scalded milk
• a little salt

Method

1. 1

   Set to rise until light; then knead until hard and set to rise, and when wanted make in rolls; place a piece of butter between the folds, and bake in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 72. The excerpt below is the record exactly as published.

Breakfast Rolls — Two quarts flour, 1 table- spoonful sugar, 1 tablespoonful butter, 3^ cupful yeast, 1 pint scalded milk, or water if milk is scarce, and a little salt. Set to rise until light; then knead until hard and set to rise, and when wanted make in rolls; place a piece of butter between the folds, and bake in a slow oven. 152 White Ribbon Cook Book. Grraham Biscuits — One quart water or milk, butter the size of an egg, 3 tablespoonfuls sugar, 2 tablespoonfuls baker's yeast, and a pinch of salt; enough white flour to use up the water, making it the consistency of batter cakes, and as much Graham flour as can be stirred in with a spoon. Set it away till morning; in the morning grease pan, flour hands; take a lump of dough the size of a large egg; roll lightly between the palms; let them rise 20 minutes and bake in a tolerably hot oven. Sally Lunn — Two lbs. flour, ^ lb. butter, 3 eggs, 1 pint milk, )^ gill yeast, salt according to taste. Cut up the butter in the flour, and with your hands rub it well together; boat the eggs; add them gradually to the flour alternately with the milk; stir in the yeast and salt. Bake it in an earthen mold, or iron pan, 1 hour. Breakfast Muffins — Three eggs, 1 breakfast- cupful milk, 1 tablespoonful butter melted, 1 tablespoonful sugar

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