Breakfast Rolls

Ingredients

• two large white potatoes
• two tablespoonfuls of white sugar
• a cupful of flour
• a cupful of lukewarm water
• four quarts of sifted flour
• a level tablespoonful of salt
• a small cupful of sugar
• four tablespoonfuls of lard or butter

Method

1. 1

   Bake and mash the potatoes.

2. 2

   Add sugar, flour, and lukewarm water, and beat until foamy.

3. 3

   Dissolve yeast in lukewarm water and add to the sponge.

4. 4

   Before bedtime, mix in sifted flour, salt, and lard or butter.

5. 5

   Knead for half an hour, then let rise in a buttered bowl until doubled in volume.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 260. The excerpt below is the record exactly as published.

BREAKFAST ROLLS. In the middle of the afternoon bake two large white pota- toes, and mash them perfectly smooth before they cool ; add to the mashed potato two tablespoonfuls of white sugar and a cupful each of flour and lukewarm water, and beat the mixture for five minutes, or until it foams ; meantime dis- solve half a small cake of compressed yeast in a gill of luke- warm water, and add it to the sponge when it foams, or use instead a gill of home-made yeast ; cover the bowl contain- ing the sponge with a thick towel folded several times, and set it where no draught of air can strike it. Just before bed- time put the sponge into a bread mixing-bowl with four quarts of sifted flour, a level tablespoonful of salt, a small cupful of sugar, and four tablespoonfuls of lard or butter

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