Dutch Rolls

Name: Dutch Rolls
Ingredients: One quart of flour; two eggs; one-half pint of milk; one teaspoonful of butter; one cupful of yeast

From The housewife's aid, 1950

Presented as published in 1950. 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

2466Calories

123 gProtein

460 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories2466 kcal

Protein123 g

Carbohydrates460 g

Fiber40 g

Sugars12 g

Total Fat30 g

Saturated Fat6 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol40 mg

Sodium179 mg

Potassium2472 mg

Calcium440 mg

Iron31 mg

Magnesium243 mg

Phosphorus1738 mg

Zinc16 mg

Copper1.4 mg

Manganese4.3 mg

Vitamin D2.3 mcg

Vitamin C0.4 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B62.7 mg

Vitamin B121.4 mcg

Thiamin (B1)21 mg

Riboflavin (B2)8.5 mg

Niacin (B3)94 mg

Folate4290 mcg

Choline91 mg

Caffeine0 mg

Water272 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 1. The excerpt below is the record exactly as published.

DUTCH ROLLS One quart of flour, two eggs, one-half pint of milk, one tea- spoonful of butter, one cupful of yeast

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