Paokee House Rolls

Ingredients

• Boil one pint of sweet milk
• half a cup of white sugar
• one tablespoon of lard or butter
• half a cup of yeast
• two quarts of flour

Method

1. 1

   Melt the sugar and lard in the milk when lukewarm, add the yeast, make a hole in the flour, and pour this mixture in.

2. 2

   If for tea, set to rise overnight, in the morning mix well and knead for half an hour, then set to rise again.

3. 3

   About four o'clock knead again for ten or fifteen minutes, roll out thinner than for biscuit, rub melted butter upon half the surface and fold it upon the other; set to rise once more in pans, and when light bake twenty minutes in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The new home cook book (1896), page 116. The excerpt below is the record exactly as published.

PAEKEE HOUSE EOLLS. Alice M. Adams, Mrs. J. P. Hoit, and others. Two quarts flour, make a hole in the top, put in a piece of butter the size of an egg, a little salt, and a tablespoon of white sugar; pour over this a pint of milk previously boiled and cooled, and one-half teacup of good yeast. When the sponge is light, mould for fifteen minutes, let it rise again and cut into round cakes, butter on one side and turn over on itself, bake in a quick oven. PAEKEE HOUSE EOLLS. Mrs. A. H. Dashiell, Bricksburg, N. J. One quart sifted flour, one-half cup yeast, two table- spoons of sugar, salt, two tablespoons butter and one of lard ; pour one pint of boiling milk over the ingredients, except yeast, and add that when lukewarm ; mix early in the morning, and knead at noon, adding sufficient flour to make as stiff as biscuit; when light knead into rolls; roll out rather thin, cut with a biscuit cutter and then roll oblong, spread a little butter on one end and fold over ; let them rise on the pans before baking. They ought to bake in ten or fifteen minutes. In cold weather the sponge should be made at night. PAEKEE HOUSE EOLLS. Mrs. L. J. Tilton. Boil one pint of sweet milk, and when partly cooled 292 THE HOME COOK BOOK. melt in it half a cup of white sugar and one tablespoon of lard or butter; when lukewarm, add half a cup of yeast; make a hole in two quarts of flour

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