Mammy's Light Rolls

Ingredients

• One half cake of yeast
• One egg beaten lightly
• One tablespoonful of sugar
• one-third cup of cold water
• One cup of hot potatoes mashed fine
• One quart of flour
• One tablespoonful of lard
• One teaspoonful of salt

Method

1. 1

   Put yeast mixed in the order given in a bucket to rise.

2. 2

   Let it rise for about forty-five minutes or longer.

3. 3

   Then, when risen, put it into the flour, which has been mixed with the salt and lard.

4. 4

   Do not knead the flour, just stick it together and beat it for fifteen minutes with a rolling pin.

5. 5

   If yeast does not make dough soft enough, a little warm water may be used.

6. 6

   After beating the dough, put it into a vessel to rise in a warm place for about three hours.

7. 7

   When risen, roll it lightly until about one-fourth of an inch thick.

8. 8

   Then cut with a biscuit cutter and dip into hot grease.

9. 9

   Lastly, fold the biscuits over and put into pans to rise about an hour or more.

Nutrition per serving

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 3. The excerpt below is the record exactly as published.

MAMMY'S LIGHT ROLLS Yeast, One egg beaten lightly, One tablespoonful of sugar, One half cake of yeast, dissolved in one-third cup of cold water. One cup of hot potatoes mashed fine. One quart of flour, One tablespoonful of lard, One teaspoonful of salt

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