Easy Rolls
From Dainty recipes, 1950
Rolls should be made three hours before ready for use.
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
3107Calories
59 gProtein
625 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories3107 kcal
Protein59 g
Carbohydrates625 g
Fiber4.4 g
Sugars211 g
Total Fat46 g
Saturated Fat6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol30 mg
Sodium3051 mg
Potassium1314 mg
Calcium215 mg
Iron29 mg
Magnesium176 mg
Phosphorus681 mg
Zinc4.4 mg
Copper0.9 mg
Manganese4 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A121 mcg
Vitamin E0.7 mg
Vitamin K5.5 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)2.4 mg
Niacin (B3)36 mg
Folate816 mcg
Choline36 mg
Caffeine0 mg
Water938 g
As published
This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 3. The excerpt below is the record exactly as published.
EASY ROLLS Dissolve one yeast cake in one cup warm water; one cup sugar; add one cup mashed potatoes, one cup potato water, one cup cold water. Put in a fruit jar uncovered for four hours in a warm place to rise. Then cover tightly and put in refrigerator. Rolls should be made three hours before ready for use. Shake jar and take one cup mixture, two tablespoons shortening, one teaspoon salt, one-half tablespoon sugar, one quart flour
Cook this with the app: pantry check, scaling, and the assistant.