Buttermilk Rolls
From Cook book (Methodist church, Garland NC, 1950), 1950
Dough can be kept in refrigerator for several days before baking.
Presented as published in 1950. 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
1815Calories
45 gProtein
320 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories1815 kcal
Protein45 g
Carbohydrates320 g
Fiber0 g
Sugars26 g
Total Fat40 g
Saturated Fat5.2 g
Monounsaturated Fat8 g
Polyunsaturated Fat19 g
Cholesterol0 mg
Sodium4371 mg
Potassium600 mg
Calcium88 mg
Iron21 mg
Magnesium105 mg
Phosphorus423 mg
Zinc2.8 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A27 mcg
Vitamin E6 mg
Vitamin K8.5 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)25 mg
Folate617 mcg
Choline39 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 8. The excerpt below is the record exactly as published.
BUTTERMILK ROLLS 1 cup sour buttermilk 1 tablespoon sugar 1 cake Fleischmann's yeast 1 teaspoon sifted soda 1 teaspoon salt 3 cups sifted flour
Cook this with the app: pantry check, scaling, and the assistant.