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Breakfast Rolls
From The new Annie Dennis cook book, 1905
Serves 8
Use as little flour as possible for lighter rolls.
Presented as published in 1905. 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
244Calories
7 gProtein
51 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories244 kcal
Protein7.3 g
Carbohydrates51 g
Fiber0.3 g
Sugars1.6 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0.5 mg
Sodium877 mg
Potassium97 mg
Calcium13 mg
Iron3.6 mg
Magnesium17 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate128 mcg
Choline0.7 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 35. The excerpt below is the record exactly as published.
Breakfast Rolls One quart of flour, heaped up, one tablespoonf ul of powdered hop yeast, one tablespoonfiil of sugar, one tablespoonful of salt, one heaping teaspoonful of lard. Dissolve the yeast, salt and sugar in a teacupful of warm water, make a soft dough, using more warm water if necessary. Set in a warm place to rise; when well risen, knead thoroughly, using as little flour as possible, as the rolls rise better and are lighter. Make into rolls, set to rise and when light, bake. Salt Rising Bread Into a pitcher put one teacupful of fresh sweet milk, two teacupfuls of boiling water, one tablespoonful of sugar
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