Quick Rolls
From Quaker recipes, 1954
Balance of dough may be kept in refrigerator for several days or all of dough may be made into rolls which may be stored in a freezer until used.
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3020Calories
86 gProtein
637 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories3020 kcal
Protein86 g
Carbohydrates637 g
Fiber0 g
Sugars56 g
Total Fat59 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol141 mg
Sodium1248 mg
Potassium1217 mg
Calcium312 mg
Iron42 mg
Magnesium220 mg
Phosphorus946 mg
Zinc6 mg
Copper1.2 mg
Manganese5.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)7.1 mg
Riboflavin (B2)3.5 mg
Niacin (B3)51 mg
Folate1204 mcg
Choline22 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 4. The excerpt below is the record exactly as published.
@UICK ROLLS 34 cup milk 414 tablespoons butter 14 cup sugar 2 envelopes yeast 144 teaspoons salt 3¥4 cup warm water 6 cups sifted flour
Cook this with the app: pantry check, scaling, and the assistant.