Luncheon or Dinner Rolls, Braids, Twists
From Luncheons, 1902
For braids, roll into pencil-shaped pieces, braid three together, let rise, brush with egg and milk, and bake. Twists are made similarly with two pieces.
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 74. The excerpt below is the record exactly as published.
LUNCHEON OR DINNER ROLLS, BRAIDS, TWISTS For these rolls, any bread dough may be used. In order to get the pieces of uniform size, mold the dough into a roll about one and a half inches in diameter. Cut the roll into pieces one and a half inches long
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