Nice Sandwich Rolls

Ingredients

• make a rather stiff potato sponge
• mix in as much flour as will make a soft dough
• spread lightly with good, sweet butter
• cold, boiled ham, cut in very thin shavings

Method

1. 1

   Make a potato sponge, mix in flour to make a soft dough, knead, let rise, shape into loaves, bake carefully.

2. 2

   Roll in a cloth after baking, cool, cut lengthwise, spread with butter, add ham, roll up carefully.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 68. The excerpt below is the record exactly as published.

NICE SANDWICH ROLLS. Late in the evening make a rather stiff potato sponge (see page 108), and in the morning mix in as much flour as will make a soft dough; knead well, and let it rise; when sufficiently light, knead down again, repeating the operation two or three times. Re- member not to let the dough become sour by rising too light. Mould into common sized loaves, place in your dripping-pan to rise, and bake very carefully, so as to secure the very lightest brown crust possible. On taking the loaves out of the oven, roll them in a cl<5th lightly wrung out of water, with a large bread- blanket folded and wrapped around all; let cool three or four hours, cut lengthwise of the loaf (do not use the outside piece), spread lightly with good, sweet butter, then cut in slices not more than a quarter of an inch thick, or just as thin as possible, using for this purpose a very thin, sharp knife; lay on cold, boiled ham, cut in very thin shavings

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