Luncheon Rolls

Ingredients

• two quarts of flour
• one cupful of sugar
• one cupful of currants
• two eggs
• half a cupful of butter
• half a table-spoonful of salt
• one pint and a quarter of milk
• half a cupful of liquid yeast

Method

1. 1

   Boil milk and cool to about 100°.

2. 2

   Sift flour into a bowl, add sugar, salt, and butter.

3. 3

   Mix well.

4. 4

   Beat one egg, add milk and yeast, then stir into flour.

5. 5

   Knead for 20 minutes, cover, and let rise overnight.

6. 6

   In the morning, roll out, cut into cakes, and let rise again before baking for 25 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 419. The excerpt below is the record exactly as published.

Luncheon Rolls. Use for these rolls two quarts of flour, one cupful of sugar, one cupful of currants, two eggs, half a cupful of butter, half a table-spoonful of salt, one pint and a quar- ter of milk, and half a cupful of liquid yeast

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