Egg Rolls

Ingredients

• Shortening, 2 tablespoons
• Milk, 2 cups
• Salt, 1/2 teaspoon
• Egg, 1
• Sugar, 2 teaspoons
• Yeast cake, 1
• Flour, 5 cups

Method

1. 1

   Pour the hot milk over shortening, salt and sugar.

2. 2

   Cool, add beaten egg, yeast cake and flour.

3. 3

   Let rise in a warm place until doubled in bulk, about 3.5 hours, then roll out gently on molding board.

4. 4

   Cut with cutter and form into oblongs.

5. 5

   Rub melted butter on half of each and fold over other half.

6. 6

   Let rise again for about 2 hours.

7. 7

   Bake 40 minutes.

8. 8

   Makes 2 dozen large rolls.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 10. The excerpt below is the record exactly as published.

EGG ROLLS. Shortening, 2 tablespoons. Milk, 2 cups. Salt, y2 teaspoon. Egg, 1. Sugar, 2 teaspoons. Yeast cake, 1. Flour, 5 cups. Pour the hot milk over shortening, salt and sugar. Cool, add beaten egg, yeast cake and flour. Let rise in a warm place until doubled in bulk, about 3y2 hours, then roll out gently on molding board. Cut with cutter and form into oblongs. Rub melted butter on half of each and fold over other half. Let rise again for about 2 hours. Bake 40 minutes. Makes 2 dozen large rolls. Mother, South Weymouth. BREAD AND MUFFINS. 25 GRAHAM FRUIT BREAD. <ira ha m Hour, 2 cups. Water, 4 tablespoons. White flour, 1 cup. Sour milk, 1 cup. Salt, 1/2 teaspoon

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