Hot Rolls

Ingredients

• 2 white potatoes
• 2 spoonfuls of lard
• 1 cupful of scalded milk
• 1/2 of yeast cake
• 1 teaspoonful of salt
• 2 of sugar
• 1 egg, beaten light
• flour enough to make a firm dough

Method

1. 1

   Pare, boil and mash 2 white potatoes with 2 spoonfuls of lard; stir in a cupful of scalded milk, with 1/2 of yeast cake, dissolved in the milk after it cools; a teaspoonful of salt, 2 of sugar, 1 egg, beaten light, flour enough to make a firm dough; set to rise over night; in the morning work and roll out on your bread board to an inch thick, cut with a biscuit-cutter, put in your pan an inch apart, set to raise for 1/2 an hour, bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 13. The excerpt below is the record exactly as published.

HOT ROLLS. Pare, boil and mash 2 white potatoes with 2 spoonfuls of lard; stir in a cupful of scalded milk, with i^ of yeast cake, dissolved in the milk after it cools; a teaspoonful of salt, 2 of sugar, i egg, beaten light, flour enough to make a firm dough ; set to rise over night; in the morning work and roll out on your bread board to an inch thick, cut with a biscuit- cutter, put in your pan an inch apart, set to raise for ^ an hour, bake in a quick oven. Mrs. H. M. D. RAISED FLANNEL CAKES. Boil a pint and a half of sweet milk and let it stand till lukewarm. Add 2 large tablespoonfuls yeast and pour upon I pint flour, ^ pint cornmeal, i teaspoonful salt and I tablespoonful sugar, mixed well together. Cover closely and put in a warm place. In the morning add 2 eggs, beaten separately. Let the batter stand 15 minutes, if convenient, after adding the eggs. Bake on a hot griddle- DROPPED BISCUIT. With a pint of flour sift 2 teaspoonfuls of sugar, ^ a teaspoonful of salt

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