Hot Rolls
From The housewife's aid, 1950
Make small enough to fit three in each muffin tin.
Presented as published in 1950. 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
381Calories
3 gProtein
32 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories381 kcal
Protein3.2 g
Carbohydrates32 g
Fiber3.7 g
Sugars13 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.1 g
Cholesterol26 mg
Sodium283 mg
Potassium458 mg
Calcium63 mg
Iron6.8 mg
Magnesium36 mg
Phosphorus61 mg
Zinc0.5 mg
Copper1 mg
Manganese1.5 mg
Vitamin D0.7 mcg
Vitamin C5.8 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate11 mcg
Choline14 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 1. The excerpt below is the record exactly as published.
HOT ROLLS A half cup of creamed Irish potatoes and a tablespoonful of sugar mixed with half cup of luke-warm water. One yeast cake 6 THE HOUSEWIFE’S AID dissolved in % cup warm water, mix these at ten o’clock and let rise until twelve. Then mix flour, two tablespoons of lard and a little salt
Cook this with the app: pantry check, scaling, and the assistant.