Creole Quick Rolls

Ingredients

• 1 yeast cake
• 1 cup sugar
• 1 cup tepid water
• 1 cup boiled Irish potatoes (mashed)
• one egg
• 3 tbls. melted fat
• 1 tbls. sugar
• 1 t-spoon salt
• enough flour to knead a little but not too stiff

Method

1. 1

   Combine yeast, sugar, tepid water, and mashed potatoes.

2. 2

   Let rise for three hours.

3. 3

   Beat egg, add yeast mixture, melted fat, sugar, salt, and enough flour to knead.

4. 4

   Roll out, cut with a large biscuit cutter, and let rise for 2 hours.

5. 5

   Bake in a moderately quick oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 22. The excerpt below is the record exactly as published.

CREOLE QUICK ROLLS. 1 yeast cake dissolved in 1 cup 1 cup sugar. tepid water. 1 cup of water in which pota- 1 cup boiled Irish potatoes toes were boiled. (mashed). Combine above ingredients together well, let rise in warm place three hours. This mixture will keep in ice box several days and is used as one would use buttermilk to make biscuit. When ready to make rolls, break one egg in bowl, beating slightly, add one cup of this yeast mixture (dipping from bottom of bowl) 3 tbls. melted fat, 1 tbls. sugar (less if preferred) 1 t-spoon salt, enough flour to knead a little but not too stiff, roll out, cut with large size biscuit cutter, turn edges together, with dot of butter between making pocket book rolls. Let rise 2 hours, bake in moderately quick oven. This amount will serve six people. Double or triple the quantity for more, but never use more than two eggs. This will also make very good bread and rolls. Mrs. William Percy. ALLINE'S MUFFINS. 2 cups flour. 2 tbls. sugar. 2 eggs. V2 tbls. salt. 1 cup milk. 2 t-spoon Royal baking powder. 2 tbls. butter. Beat sugar and butter together, add whites and yolks of eggs beaten separately until light. Sift together flour, salt, and baking powder ; add this to first mixture. Fold in milk, but do not stir. Put in greased muffin pans. Bake about 15 minutes in hot oven. The delicacy of these muffins depends, upon the mixing and baking. Mrs. Edward H. Barnes. CHEESE STRAWS No. 1. 1 lb. grated cheese. 1 cup butter and lard mixed. Dash of salt. Dash of red pepper. Flour enough to make a stiff dough. Roll thin and cut into strips. Mrs. Lela C. McKinney. CHEESE STRAWS NO. 2. 14 lb. flour. Pinch of salt. 2 oz. grated cheese. 2 oz. butter. 1 egg yolk. Dash of cayenne pepper. Combine above ingredients to a paste with egg yolk. Roll thin one-third inch wide from three to five inches long. Straws may be BREAD, BATTER CAKES AND WAFFLES 47 twisted if desired. Place on hot baking pan, cook in moderate oven light brown. Mrs. C. R. Hardy. POPOVERS. 2 cups pastry flour. 2 cups milk. 2 eggs. salt to taste. 1 tbl. butter, 1 t-spoon baking powder. Beat together the flour, baking powder, milk and salt, break eggs into this mixture, stir well. Turn into a hot, well buttered, iron popover pan (Tin gem pans may be used) . Bake in a very hot oven twenty to twenty-five minutes. Mrs. Rupert E. Hall. VIRGINIA SALLY LUNN. 1 qt. flour. 2 eggs. 1 level t-spoon salt. 1/2 yeast cake. 2 tbls. Snowdrift. 2 cups tepid water

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