Dinner Rolls
From The farm cook & rule book, 1923
Serves 10
Presented as published in 1923. 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
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 9. The excerpt below is the record exactly as published.
Dinner Rolls Use the same ingredients as for Parkerhouse rolls. Shape the dough in small biscuits, place in rows on a floured board, cover with a cloth and let rise until very light. Flour the handle of a knife and make a deep crease in the middle of each roll. Take up and press the edges together. Place closely in a YEAST BEEADS 19 buttered tin, after rubbing the surface of the rolls with melted butter
Cook this with the app: pantry check, scaling, and the assistant.