Mush Rolls

Ingredients

• 1 cake compressed yeast
• in 2 tablespoons corn syrup
• % cup lukewarm water
• 1 cup corn meal mush
• 1 egg
• % cup milk
• 1 teaspoon salt
• Flour for stiff dough (about % cup).

Method

1. 1

   Dissolve the yeast in the lukewarm water.

2. 2

   Mix the dissolved yeast, salt, syrup, beaten egg, milk and mush.

3. 3

   Add white flour to make a stiff bread dough.

4. 4

   Knead well.

5. 5

   Let rise in a warm place until double in bulk and knead again.

6. 6

   When light, roll on floured board until dough is ½ inch thick.

7. 7

   Spread with butter, fold like Parkerhouse Rolls.

8. 8

   When the rolls have risen to twice their size bake 25 to 30 minutes in moderately hot oven.

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 4. The excerpt below is the record exactly as published.

MUSH ROLLS. 1 cake compressed yeast in 2 tablespoons corn syrup. % cup lukewarm water. 1 cup corn meal mush. 1 egg. Flour for stiff dough (about % cup milk. cup). 1 teaspoon salt

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