Luncheon Rolls

Ingredients

• four teaspoonfuls sugar
• one half teaspoonful salt
• one cup scalded milk
• one yeast cake
• one and one-half cups flour
• four teaspoonfuls lukewarm water
• four teaspoonfuls melted butter
• two eggs
• enough flour to knead
• grated rind of lemon

Method

1. 1

   Add sugar and salt to milk, then add dissolved yeast and flour.

2. 2

   Cover and let rise.

3. 3

   Add melted butter, beaten eggs, lemon rind, and enough flour to knead.

4. 4

   Let rise again, roll out, cut, and bake.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 36. The excerpt below is the record exactly as published.

one half teaspoonful salt, three- fourths cup milk, tw'o cups flour (this varies some), two teaspoonfuls Royal Bak- ing Powder, three-fourths cup chopped walnuts (other nut meats may be used.) —Mrs. F. T. Selby. SALLY LUNN. Beat two eggs v;ell, add one tablespoonful sugar, one cup sweet milk, two-thirds cup yeast or one-half yeast cake, dissolved in tAvo-thirds cup Avater. Rub light tablespoonful butter, same of lard in about one quart or less of flour, stir in the other ingredients, use just enough flour to make a stiff batter. Let it rise, beat well, pour in a cake mold or other pan, and bake well in a slow oven. — Mrs Gooch. CORN BATTER BREAD. Scald one cup meal with one cup boiling water. Beat two eggs light and add one cup buttermilk, teaspoonful salt, one-half teaspoonful soda. Stir the milk in the eggs, add soda and salt, then the meal. Melt lard the size of a walnut, pour in and bake in hot oven antil brown. — Mrs. Gooch. MINUTE MUFFINS. Two cups flour, one teaspoonful soda, two teaspoon- fuls cream of tartar, one teaspoonful salt, one egg, one cup milk, two table- spoonfuls Karo Corn Syrup. Will make twelve muf&ns. One-fourth quantity corn starch may be substituted for all of flour. — Mrs. A. M. Gates. BRAN BREAD. Two cups white flour, two cups bran, two teaspoonfuls soda, two cups milk (sweet or buttermilk), one-half cup molasses, one teaspoonful salt, one-half cup raisins if desired. Bake in a moderate oven one hour. — Mrs. A. M. Gates. POTATO CORN BREAD. Sweet potatoes, corn meal, salt. Boil or bake several sweet potatoes. Peel while hot and run through colander, being sure there are no lumps left. Use about one-third as much meal as there are potatoes. Salt as for ordinary bread. Mix with spoon and if necessary, add a little water as the mixture must not be stiff. Put into a shallow pan and shape to the pan. Bake in a moderate oven until a good brown. This should be made overnight and eaten for breakfast. Very good. — Mrs. W, W. Shaw. CORN BREAD. Four eggs, one pint meal, one cup flour, one half cup lard, one teaspoonful salt, two teaspoonfuls Royal Baking Powder, enough milk to make a thick batter. Add one tablespoonful sugar just before putting into oven; bake thirty minutes. Serve hot. LUNCHEON ROLLS. Add four teaspoonfuls sugar and one half teaspoon- ful salt to one cup scalded milk; when lukewarm add one yeast cake dis- solved in four teaspoonfuls lukewarm water and one and one-half cups flour. Cover, set in warm place to rise ; then add four teaspoonfuls melted butter, two eggs well-beaten, grated rind of lemon and enough flour to knead

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