Dinner Rolls

Ingredients

• 1 cake compressed yeast
• White of 1 egg
• 1 cup milk, scalded and cooled
• 3 cups sifted flour
• 1 level tablespoon sugar
• 2 level tablespoons lard or butter
• 1/2 teaspoon salt

Method

1. 1

   Dissolve the yeast and sugar in the lukewarm milk; add white of egg, beaten until stiff, the flour gradually, the lard or butter, and last, the salt, keeping the dough soft.

2. 2

   Knead lightly, using as little flour in kneading as possible.

3. 3

   Place in a well-greased bowl; cover and set to rise in a warm place, free from draft, until double in bulk — about two hours.

4. 4

   Mold into rolls the size of walnuts; place in well-greased pans; protect from draft, and let rise one half hour, or until light.

5. 5

   Glaze with white of egg, diluted with water.

6. 6

   Bake ten minutes in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 105. The excerpt below is the record exactly as published.

DINNER ROLLS 1 cake compressed yeast White of 1 egg 1 cup milk, scalded and cooled 3 cups sifted flour 1 level tablespoon sugar 2 level tablespoons lard or butter 1/2 teaspoon salt

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