Breakfast Rolls

Ingredients

• 3 quarts sifted flour
• 1 large teaspoonful salt
• 1 large teaspoonful dripping or lard
• 1 cup good yeast
• Tepid water (milk and water preferable)

Method

1. 1

   Rub dripping or lard into flour, mix in salt and yeast, then add enough tepid water to make a soft dough.

2. 2

   Knead and set to rise overnight.

3. 3

   In the morning, knead again, shape into balls, and bake in a moderate oven for 15-20 minutes.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 70. The excerpt below is the record exactly as published.

Breakfast Rolls. The following rules are to be observed in making all rolls : The dough must be prepared the night previous. It must be well kneaded, and be placed where the temperature is even, and never be allowed to chill. In winter wrap the pan containing it in a blanket and set near the stove. In summer cover top of 23an with a cloth. After the morning kneading, the dough must be set to rise in a warm place about an hour before it is made into rolls for baking. The oven in which the rolls are baked must have a moderate and even heat maintained during the process of baking. Baking pans must be clean, and well greased with dripping or lard. BREAKFAST ROLLS. 3 quarts sifted flour. 1 large teaspoonf nl salt. 1 large teaspoonf ul dripping or lard. 1 cnji good yeast. Tepid water (milk and water preferable) to make a soft dough. Make sponge as follows : Rub the dripi^ing or lard into the sifted flour, mix in the salt, then the yeast 158 MANUAL FOR ARMY COOKS. and enongli tepid water, or milk and water, to make a soft dough. Knead thoroughly and set to rise over night, the top sprinkled with flour. In the morning again knead the dough and set to rise again. When risen, knead again until the dough feels light and puffy ; then with floured hand break or pinch off pieces about the size of an egg, shape each piece into a ball, put into pan, and bake in a moderate oven fifteen or twenty minutes to a light brown. PARKER-HOUSE ROLLS. 2 quarts sifted flour. 1 cupful fresh yeast. 1 large tablespoonful sweet lard. 1 teaspoonful salt. Enough boiled milk (cold) to make a soft dough. Mix as directed in breakfast rolls, and let it rise all night. Knead well in the morning. Let it have a second rising. Roll the dough to about one-half inch thickness and cut into circular pieces. Fold half the circle on itself ; j^lace a piece of butter in the fold. Fold the other half to meet the first fold, placing the butter beneath it. Bake to a light brown. BAKING-POWDER BISCUITS. * 2 quarts sifted flour. 1 large teaspoonful salt

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