Lunch Rolls

Ingredients

• 1 cake compressed yeast
• 4 cups sifted flour
• 1 1/4 cups milk, scalded and cooled
• 1 egg
• 1 tablespoon sugar
• 2 level tablespoons lard
• 1 teaspoon salt

Method

1. 1

   Dissolve the yeast and sugar in the lukewarm milk; add lard (or butter) and two cups of flour.

2. 2

   Beat thoroughly; then add egg well beaten, balance of flour gradually, and salt.

3. 3

   When all of the flour is added, or enough to make a moderately soft dough, turn on board and knead lightly and thoroughly, using as little flour in the kneading as possible, keeping dough soft.

4. 4

   Place in well-greased bowl.

5. 5

   Cover and set aside in a warm place, free from draft, to rise about two hours.

6. 6

   When light, form into small biscuits, the size of a walnut.

7. 7

   Place one inch apart, in shallow pans, well greased.

8. 8

   Let rise until double in bulk — about half an hour.

9. 9

   Brush with egg and milk, and bake ten minutes in hot oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 105. The excerpt below is the record exactly as published.

LUNCH ROLLS 1 cake compressed yeast 4 cups sifted flour V/4 cups milk, scalded and cooled 1 egg 1 tablespoon sugar 2 level tablespoons lard 1 teaspoon salt

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