Lunch Rolls

Name: Lunch Rolls
Ingredients: 1% cake yeast; 1 T. sugar; 4 cups sifted flour; iets salt; 1% cup scalded milk; 2 T. lard or butter; 1 egg

From Wilkes County Home Demonstration Club cook book, 1947

Mrs. W. P. Bumgarner, Millers Creek Club

Presented as published in 1947. 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

2149Calories

61 gProtein

401 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories2149 kcal

Protein61 g

Carbohydrates401 g

Fiber0 g

Sugars13 g

Total Fat34 g

Saturated Fat15 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol244 mg

Sodium2417 mg

Potassium758 mg

Calcium131 mg

Iron29 mg

Magnesium141 mg

Phosphorus647 mg

Zinc4.3 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A264 mcg

Vitamin E1.1 mg

Vitamin K2 mcg

Vitamin B60.4 mg

Vitamin B120.5 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)34 mg

Folate827 mcg

Choline152 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 4. The excerpt below is the record exactly as published.

LUNCH ROLLS 1% cake yeast 1 T. sugar 4 cups sifted flour iets salt 1% cup scalded milk 2 T. lard or butter 1 egg

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