Potato Rolls

Ingredients

• a pint of mashed potato
• a pint of lukewarm milk
• quarter of a pound of lard or butter
• half an ounce of compressed yeast
• a teaspoonful of salt
• enough flour to make a batter thick enough

Method

1. 1

   Mix mashed potato with lukewarm milk and melted lard or butter.

2. 2

   Dissolve yeast and salt in the milk.

3. 3

   Add flour to make a thick batter, cover, and let rise until foaming.

4. 4

   Knead, roll out, cut into rounds, stack two together, let rise again, brush with melted butter, and bake in a moderate oven for about twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 261. The excerpt below is the record exactly as published.

POTATO ROLLS. Use a pint of mashed potato mixed with a pint of luke- warm milk in which quarter of a pound of lard or butter has been melted ; dissolve also in the milk half an ounce of compressed yeast and a teaspoonful of salt ; add to these ingredients enough flour to make a batter thick enough to hold foi; a moment a drop let fall from the mixing-spoon ; cover this batter in an earthen bowl to prevent chiUing by draughts, and place it in a moderately warm place until it is light and foaming; the length of time required for rising will depend upon the temperature of the room ; if the heat is too great, the fermentation cannot take place properly, and the rising will be checked ; the bowl, therefore, should not be put where the hand cannot be borne with comfort, for the heat will be too great. When the sponge is light, mix with it enough more flour to make the dough stiff enough to knead without sticking to the hands or the pastry- board ; knead the dough for five minutes, roll it out about half an inch thick, cut it out in rounds with the biscuit-cut- ter, lay two together and put them upon a buttered baking- pan, cover again with a folded towel, and let them rise again to twice their height ; when the rolls are light, brush them SECOND-COURSE SWEETS. 4^1 with melted butter, and bake them in a moderate oven for about twenty minutes, or until they are done, then serve them hot. Mashed sweet potatoes may be similarly used. PARKEB-HOUSE ROLLS. Put two quarts of flour into a deep bowl or pan ; make a hollow in the middle of the flour, and put in the following ingredients without mixing them, and in the order in which they are named : one tablespoonful of sugar, one of butter broken in small pieces, one pint of cold scalded milk, and half a pint of yeast ; cover the pan with a folded towel, and place it in a cool part of the kitchen ; this being done in the evening, the dough will be risen in the morning ; then add to it a level teaspoonful of salt dissolved in a little warm water, mix all the ingredients, knead the dough for fifteen minutes, then return it to the pan, cover it with the cloth, and let it rise again for six hours; then again knead the dough for two or three minutes, roll it out evenly about half an inch thick, and cut it with a smooth biscuit-cutter ; put a small piece of butter on one side of each round of dough, and double them ; put the rolls in a buttered baking-pan, cover them with a folded cloth, set the pan in a moderately warm place, and let the rolls rise for half an hour ; then bake them in a quick oven for about fifteen minutes, and serve them hot. ASTOR-HOUSE ROLLS. Put two quarts of sifted flour into a deep bowl, make a hollow in the centre, and put into it the following ingredi- ents : a pint of lukewarm milk

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