Hot Rolls

Ingredients

• One pint of milk scalded
• a tablespoonful of butter
• the white of one egg beaten light
• a little salt
• three tablespoonsful of yeast
• flour enough to make a soft dough

Method

1. 1

   Mix the ingredients with a spoon, set overnight, and the next morning drop in buttered roll-pans and bake about fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 72. The excerpt below is the record exactly as published.

a little salt; make a thick of these oyer night, using all the flour you will need| 152 COOKEBT FROM EXPEBIENOE. ezoepting wliat yon use in rolUng them ont. In the moniing floor a paAte-board, turn them on it and roll ont half an inoh thick, ont them ont with a biscnit-ontter, lay one or anoCh« (two deep), put them in the pans, which mnst be well greased^ iet them in a warm place, let them get yeiy light^ and bake fifteen minntes in a hot oven. * Hot Solli. One pi|it of milk scalded, stir in it a tablespoonftd of bntter; when cool, the white of one egg beaten light, a little salt, three tablespoonsful of yeast and flour enough to make a soft dough ; mix with a spoon, set oyer night, and next morning drop in but- tered roll-pans and bake about fifteen minutes. They should not be much thicker when mixed up at night than muffin batter, and no more added in the morning. This quantity makes twelve rolls. They are exceedingly nice. * Split Soils. Boil a pint of milk and let it cool, rub into a quart of flour a tablespoonftd of butter

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