Dinner Rolls

Ingredients

• 1 cup scalded milk
• 4 teaspoon salt
• 2 tablespoons butter
• 1 tablespoon sugar
• 2 yeast cake, dissolved in
• + cup lukewarm water
• Flour

Method

1. 1

   Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour.

2. 2

   Beat thoroughly, cover, and let rise until light.

3. 3

   Cut down and add enough flour to knead, about one and one-fourth cups.

4. 4

   Let rise again, shape into small biscuits, cover, and let rise.

5. 5

   Bake for twelve to fifteen minutes in a hot oven.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 29. The excerpt below is the record exactly as published.

DINNER ROLLS. OLIVES. SaLtTED ALMONDS. Hatrsut TIMBALEs, SHRIMP SAUCE. Roast Goose, ' CHestnut STUFFING. APPLES EN SURPRISE. MasHED POTATOES. CREAMED CAULIFLOWER. CHRISTMAS SALAD. Prom Poupprne. Foamy Branpy Savoe. BoNBONS. Cream CHEESE. WatER THINS. Carf Nor. 116 What to Have for Dinner. | CELERY CONSOMME. Blanch the feet of two chickens and put in a soup kettle with necks, gizzards, livers and tips of wings. Add one pound knuckle of veal, cut in small pieces, four thin slices lean bacon and two quarts cold water. Bring slowly to boiling point and let simmer two hours; then add one-half cup carrot, cut in cubes, one-half cup onion cut in slices, one-fourth cup turnip cut in cubes, twelve peppercorns, three cloves and one tablespoon salt. Again bring to boiling point and let simmer four hours. Strain, cool, remove fat, and clear. Wash, scrape and cut celery in very thin slices. There should be one-half cup. Cook in a small quantity of stock until soft. Drain, and add to hot consommé. ‘DINNER ROLLS. 1 cup scalded milk 4 teaspoon salt 2 tablespoons butter 2 yeast cake, dissolved in 1 tablespoon sugar + cup lukewarm water | Flour

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