Pocket Book Rolls

Ingredients

• One qt. flour
• 1 teaspoonful salt
• large tablespoonful lard
• 2 tablespoonfuls sugar
• 1 cake yeast
• 1%4 cups warm water
• I egg

Method

1. 1

   Dissolve yeast and sugar in water; let stand in warm pan 10 minutes; if yeast is good it will rise on top of water.

2. 2

   Sift flour and salt together; work in lard, add yeast and egg well beaten, knead until smooth and soft, put into greased bowl or stone jar, grease on top and let rise 4 or 5 hours, turn out on floured board, roll as you would biscuit, cut with medium sized cutter, brush with melted butter, fold and put into biscuit pans and brush tops with butter; let rise for an hour and bake in moderately hot oven.

3. 3

   A half cup of white mashed potatoes may be used in place of egg.

Nutrition per serving

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 3. The excerpt below is the record exactly as published.

POCKET BOOK ROLLS One qt. flour, 1 teaspoonful salt, large tablespoonful lard, 2 tablespoonfuls sugar, 1 cake yeast 1%4 cups warm water, I egg

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