Potato Rolls

Ingredients

• a quart of flour
• half a pint of milk
• one good-sized potato
• one large table-spoonful of butter
• one-fourth of a cake of compressed yeast
• one level teaspoonful of salt
• one table-spoonful of sugar

Method

1. 1

   Cook the potato in boiling water for 30 minutes, mash it, and mix with half a cup of the cooking water.

2. 2

   Add milk, sugar, salt, butter, and yeast.

3. 3

   Sift in half the flour, cover, and let rise until spongy.

4. 4

   Beat in the remaining flour, knead, and let rise until tripled.

5. 5

   Shape into rolls, let rise for 1.5 hours, and bake in a moderate oven for 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 418. The excerpt below is the record exactly as published.

Potato Rolls. These will require a quart of flour, half a pint of milk, one good-sized potato, one large table-spoonful of butter, some boiling water, one-fourth of a cake of compressed yeast or one-fourth of a cupful of liquid yeast, one level teaspoonful of salt, and one table-spoonful of sugar

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