Dinner Rolls
From Berridge House recipe book, 1910
Presented as published in 1910. 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
1104Calories
25 gProtein
181 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories1104 kcal
Protein25 g
Carbohydrates181 g
Fiber0 g
Sugars4.2 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Cholesterol27 mg
Sodium478 mg
Potassium311 mg
Calcium308 mg
Iron13 mg
Magnesium63 mg
Phosphorus342 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate363 mcg
Choline14 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 35. The excerpt below is the record exactly as published.
Dinner Rolls Dough as for French bread. Roll out three quarters of an inch thick. Cut in rounds. Place on a greased tin. Allow to rise ten minutes. Bake in a quick oven. Place on pastry tray and brush with melted butter. Dinner Rolls (made with Baking Powder) | lb. flour, pinch to | teaspoonful 1 oz. lard, of salt, water to mix (about i teaspoonful of baking i gill), powder, | teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.