Light Rolls
From How we cook in Tennessee .., 1906
Serves 12
Keep remaining yeast in a dry place for future use.
Presented as published in 1906. 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
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 65. The excerpt below is the record exactly as published.
one egg well beaten, one cup yeast, 114 HOW "WE COOK IN TENNESSEE. enough warm water to make soft dough. Knead well and set to rise. When light work down and set to rise the second time — then roll out on board and cut into biscuit, placing in pan to rise again one and one-half hours for supper. — Mrs. Wm. Holland. Sugar Rolls. — Two quarts flour, one or two eggs, lump of butter size of walnut, the same yeast as for bread; roll half- inch thick, sprinkle with sugar, cinnamon, butter and raisins or currants. Cut in strips and roll. Pinch dough together on pne end so the syrup will not come out, and set on end in a biscuit pan to bake. — Mrs. J. C. Lanham. Light Rolls. — Buy one five cent yeast cake. Dissolve one- quarter of it in half cup of luke warm water. Pour this into one quart of sifted flour, lard size of egg, salt, one tablespoon sugar, one beaten white of egg
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