HOT ROLLS
From The Gertrude Bobbitt Circle cook book, 1948
This quantity makes 24 large rolls.
Presented as published in 1948. 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
4642Calories
82 gProtein
594 gCarbs
219 gFat
Full nutrition (33 nutrients)
Calories4642 kcal
Protein82 g
Carbohydrates594 g
Fiber0 g
Sugars13 g
Total Fat219 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7029 mg
Potassium1030 mg
Calcium162 mg
Iron42 mg
Magnesium206 mg
Phosphorus813 mg
Zinc5.4 mg
Copper1.2 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)7.1 mg
Riboflavin (B2)3.3 mg
Niacin (B3)51 mg
Folate1204 mcg
Choline0 mg
Caffeine0 mg
Water547 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 1. The excerpt below is the record exactly as published.
HOT ROLLS 1 Fleischman's yeast cake dis- 1 tablespoon salt solved in 2 cups luke warm 1 level tablespoon sugar water 1 level cup shortening Sift together: 1 teaspoon sugar 6 rounding cups all-purpose flour
Cook this with the app: pantry check, scaling, and the assistant.