Hot Rolls

Name: Hot Rolls
Ingredients: Pare and chop 2 medium sized potatoes.; Add 2 1/2 cups water and boil.; Add 1 scant cup shortening to hot potato water.; Add 1 scant cup sugar.; Dissolve 2 cakes yeast in 2 tablespoons lukewarm water.; Add 2 teaspoons salt.; Add 2 quarts of sifted flour.

From The Wilson cook book, 1941

This dough will keep for several days in the refrigerator.

Presented as published in 1941. 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

6517Calories

115 gProtein

1028 gCarbs

224 gFat

Full nutrition (33 nutrients)

Calories6517 kcal

Protein115 g

Carbohydrates1028 g

Fiber6.3 g

Sugars203 g

Total Fat224 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium4724 mg

Potassium2650 mg

Calcium249 mg

Iron59 mg

Magnesium343 mg

Phosphorus1254 mg

Zinc8.2 mg

Copper2 mg

Manganese8.1 mg

Vitamin D0 mcg

Vitamin C59 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K6 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)9.7 mg

Riboflavin (B2)4.5 mg

Niacin (B3)71 mg

Folate1650 mcg

Choline36 mg

Caffeine0 mg

Water927 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 13. The excerpt below is the record exactly as published.

Hot Rolls (With Roller Champion Flour) Pare and chop 2 medium sized potatoes. Add 2% cups water and boil Slowly until potatoes are tender. Remove potatoes from water and cream thoroughly. Add 1 scant cup shortening to hot potato water. (There should be 2 cups of the potato water.) Add 1 scant cup sugar. Dissolve 2 cakes yeast in 2 tablespoons luke-warm water. Add to above ingredients. Beat 2 eggs thoroughly. Add 2 teaspoons salt.

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