Graham Rolls

Ingredients

• one yeast cake
• half pint warm water
• a quarter cup dark molasses
• a half cup milk or water
• a pinch of salt
• a pinch of ARM AND HAMMER SODA
• one pint Graham flour
• enough sifted wheat flour to make a soft dough

Method

1. 1

   Let it stand over night.

2. 2

   Mould up in the morning with a little more flour.

3. 3

   Set to rise in greased tins, or in deep gem moulds.

4. 4

   Bake in a medium hot oven.

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 6. The excerpt below is the record exactly as published.

GRAHAM ROLLS (VERY FINE). Dissolve one yeast cake in half pint warm water, add a quarter cup dark molasses, a half cup milk or water, a pinch of salt and a pinch of ARM AND HAMMER SODA (or Saleratus). Add one pint Graham flour and enough sifted wheat flour to make a soft dough

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