Luncheon Rolls

Ingredients

• one-fourth cup butter
• one and one-half tablespoons of sugar
• one-half teaspoon salt
• one cup of scalded milk
• one cake of yeast
• the white of one egg
• three and three-fourths cups sifted flour

Method

1. 1

   When mixture is lukewarm, add yeast dissolved in water, the white of egg well beaten and flour.

2. 2

   Knead, let rise.

3. 3

   Shape by cutting with large biscuit cutter, spread with melted butter, fold over.

4. 4

   Let these rise and then bake in a moderate oven for about twenty minutes.

5. 5

   This makes two dozen rolls.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 51. The excerpt below is the record exactly as published.

Luncheon Rolls Add one-fourth cup butter, one and one-half tablespoons of sugar and one-half teaspoon salt to one cup of scalded milk. When mixture is lukewarm add one cake of yeast, dissolved in one-fourth cup of lukewarm water, the white of one egg well beaten and three and three-fourths cups sifted flour

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