Lunch Rolls

Ingredients

• two pounds of flour
• one ounce of yeast
• one ounce of salt
• one pint of water

Method

1. 1

   Dissolve the yeast and salt in the water, add the flour and mix, making a rather hard dough.

2. 2

   Put into a basin, cover with a cloth, and allow to stand for four hours.

3. 3

   Then divide the dough in four parts, roll each one separately into the form of a stick about fourteen inches long and one inch thick.

4. 4

   Let them set for about one-half hour.

5. 5

   Then cut each roll of dough in three parts, make two incisions in the top of each, put into a pan and bake for about twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 268. The excerpt below is the record exactly as published.

Lunch rolls. Two pounds of flour, one ounce of yeast, one ounce of salt, one pint of water

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