Lunch or Dinner Rolls

Ingredients

• 2 Cups Barley Flour
• 1 Cup Rice or Potato Flour
• 1 Cup Corn Flour or Buckwheat
• 1 Cake Compressed Yeast
• 1 or 2 Eggs
• 1 Tablespoon Shortening
• 1 Teaspoon Sugar
• 1 Teaspoon Salt
• 1 Cup Warm Milk

Method

1. 1

   Dissolve yeast by breaking into a couple of tablespoons of warm water; mix with one teaspoon of sugar and let stand while mixing other ingredients.

2. 2

   The flours should be sifted and mixed well.

3. 3

   Melt the shortening in the warm milk; add sugar, salt, and well beaten egg, and last the yeast.

4. 4

   Add enough flour to make a stiff batter.

5. 5

   Beat well, set in a warm place and let it rise.

6. 6

   Add more flour to make a soft dough.

7. 7

   Knead briskly until full of air bubbles.

8. 8

   Let it rise and then make into rolls.

9. 9

   Brush over, let it rise in pans and bake in a quick oven.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 15. The excerpt below is the record exactly as published.

1 Cake Compressed Yeast Mix sugar, shortening and salt first; rub these ingredients until very light; add J/2 cup of the milk. Dissolve the yeast in ^ cup of milk. Sift the flours together and add ^ of the flour to the mixture of sugar, shortening, salt and milk. Add yeast and rest of flour to this mixture and make into a dough. Brush over with milk or with yolk of egg beaten with a teaspoon of water. Let rise for 2^ hours in a warm place, then break down. Let it rise again for 1^ hours. ^ Put into loaves, brush surface with milk or with yolk of egg and bake for 1 hour. LUNCH OR DINNER ROLLS Contributed by the Fleischmann Yeast Company of California. 2 Cups Barley Flour 1 Cup Rice or Potato Flour 1 Cup Corn Flour or Buckwheat 1 Cake Conapressed Yeast 1 or 2 Eggs 1 Tablespoon Shortening 1 Teaspoon Sugar 1 Teaspoon Salt 1 Cup Warm Milk

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