Folded Rolls

Ingredients

• one pint of milk
• two ounces of butter
• two medium sized potatoes
• one half tea-cupful of brewer's yeast
• one tablespoonful of sugar
• one teaspoonful of salt
• two pounds of flour

Method

1. 1

   Bring the milk to a tepid degree of heat, add the butter, and pour into a mixing-bowl with the mashed potatoes.

2. 2

   Mix in the salt and sugar, and thicken with half of the flour.

3. 3

   Cover and let rise overnight.

4. 4

   When light, knead with the remaining flour and let rise again for up to an hour.

5. 5

   Roll out to about an inch thick, cut into rounds, brush half with melted butter, fold over, and arrange on a floured baking-tin.

6. 6

   Let rise for a third time, then bake in a quick oven for ten minutes.

7. 7

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 134. The excerpt below is the record exactly as published.

FOLDED ROLLS. 205 to the oven for one minute. Cool the scones upon a sieve or folded towel before serving. NOTE. — In using soda, care should be taken that the quantity given is not exceeded, and when a tea-spoonful is required, the spoon should be just level full, otherwise the preparation will be turned very yellow. Folded Rolls.— One pint of milk, two ounces of butter, two medium sized potatoes, one half tea-cupful of brewer's yeast, one table-spoonful of sugar, one tea-spoonful of salt, two pounds of flour

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