Plain Rolls

Ingredients

• 1 pint of milk
• 2 tablespoonfuls of butter
• 2 tablespoonfuls of sugar
• 1 teaspoonful of salt
• 3 cups of flour for sponge
• 1/2 cup of lukewarm water
• 1 cake of Fleischmann's Compressed Yeast

Method

1. 1

   Scald the milk and pour it over the butter, sugar, and salt.

2. 2

   When cold, add the yeast cake dissolved in the lukewarm water, then add the flour to make the sponge; beat well; let it rise until light.

3. 3

   Then add enough flour to knead; knead well — very thoroughly — and set to rise.

4. 4

   When light, cut it down, shape into rolls, let rise again, and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 5. The excerpt below is the record exactly as published.

2 cups of lukewarm water. Mix thoroughly the lard, potatoes, sugar, and salt; add the eggs, then the milk, and then the yeast. Set to rise for two hours; make into a soft dough by adding about a quart of flour, and set to rise again. Make into rolls or loaf, butter the top, and set to rise again; bake in a quick oven. PLAIN ROLLS. 1 pint of milk. 2 tablespoonfuls of butter. 2 tablespoonfuls of sugar. 1 teaspoonful of salt. 3 cups of flour for sponge. \ cup of lukewarm water. 1 cake of Fleischmann's Compressed Yeast

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