Potato Rolls

Ingredients

• A quart of flour
• four eggs
• a tablespoonful of lard
• half a yeast cake dissolved in warm water
• a heaping cupful of potatoes mashed soft
• and beaten light with half a cupful of warm milk
• a cupful of lukewarm milk
• a teaspoonful of salt
• a teaspoonful of sugar

Method

1. 1

   Beat the eggs light, sift the salt with the flour, melt the lard, and mix with the sugar in the potato.

2. 2

   Make a hole in the middle of the flour, pour in the milk, the mashed potato, the yeast, the eggs; knead well, and set to rise over night.

3. 3

   Early in the morning knead again, make into rolls, and set close together in a pan for an hour's rising.

4. 4

   Bake in a steady oven.

5. 5

   Send to table hot, and break, not cut, apart.

As published

This recipe was extracted from The New century cook book (1899), page 8. The excerpt below is the record exactly as published.

Potato Rolls. A quart of flour, four eggs, a tablespoonful of lard, half a yeast cake dissolved in warm water, a heaping cupful of pota- toes mashed soft and beaten light with half a cupful of warm milk, a cupful of lukewarm milk, a teaspoonful of salt, a tea- spoonful of sugar

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