Nine O'Clock Rolls

Ingredients

• 1 quart milk
• 1 tablespoon butter
• 1 tablespoon lard
• 1/2 cup sugar
• 1 3-cent cake of yeast
• 1/4 of a cup of lukewarm water
• Dousman's Best Patent flour to make a thick batter
• 1 teaspoon salt

Method

1. 1

   At 9, allow to come to a boil the milk, butter, lard, and sugar; let cool.

2. 2

   At 10, add yeast dissolved in lukewarm water.

3. 3

   Add flour to make a thick batter.

4. 4

   At 11, add salt, mix stiff with a spoon.

5. 5

   At 3, pour out on a floured board, roll out, cut with a biscuit cutter, butter and turn over; let rise until 5, then bake in a Jewel Range.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 47. The excerpt below is the record exactly as published.

1 teaspoon salt, add Dousnian's Best Patent flour sufficient to make a stiff dough ; knead well and mold into. neat, small hiscuit as our grandmothers used to do. Bake well in a Jewel Hange and you ha\e good, sweit biscuit that will keep for weeks in u dry ])lace. Rolls. One quart sponge, 1 })int sweet milk, -^4 fp "'' lai'd, pit'ce oC butter size of an egg; mdt lard and butter and put in the milk; "i scant teasjXJonl'uls salt, 1 tahle- spoonful of sugar. Knead as you woiild bread, but not (piite as stiff. Let rise, knead again and let rise. Mould and when light bake in a moderate oven in a Jewel Range. When liaked, brush over with melted butter. ^Iks. Flsiiee. French Rolls. One ])int milk, 1 cup home-made yeast, Dousman's Best Patent flour enough 1o make stiff' batter; let rise over night; in the morning add 1 egg, 1 teaspoon but- ter and Hour enough to make it stiff to roll. ]\lix it well and let it rise, then knead it again (to make it hue and white), roll it out, butter it, cut with round tin and fold over, put them in a buttered ])an and cover close. Set them in a warm place until they are very light; hake (juickly in a Jewel Range and you will have delicious rolls. Mrs. Soddy. Perfect Rolls. l^:)ur 1 quart boiling milk over f |)int siftt'd Dousman's Best Patent flour, 2 tahlespoons sugar, 2 tablespjoons butter, f ta1)lesi)()on lard and a little salt. When lukewarm add Y2 f^^^P y^ast; mix, adding flour eiiough f(n" rolls; let rise. When light, make into rolls, place in pans, let them rise. Bake ten or fffteen minutes in a Jewel Range. Mrs. Eddy. Nine O'Clock Rolls. i\.t 9, allow to come to a boil one quart of milk, 1 tablespoon each of butter and lard, % cup of sugar; let cool. At 10, add a 3-cent cake of yeast dissolved in 1/4 of a cup of lukewarm water. Add Dousman's Best Patent flour to make a thick batter

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