Quick Rolls

Name: Quick Rolls
Ingredients: 1 cake yeast; V2 cup lard or butter melted; 1 pint milk; 1 tablespoon salt; 2 tablespoons sugar; IY2 pts. sifted flour

From The Chapel Hill cook book, 1935

Presented as published in 1935. 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

2538Calories

58 gProtein

338 gCarbs

109 gFat

Full nutrition (34 nutrients)

Calories2538 kcal

Protein58 g

Carbohydrates338 g

Fiber0 g

Sugars49 g

Total Fat109 g

Saturated Fat63 g

Monounsaturated Fat29 g

Polyunsaturated Fat3.8 g

Omega-30.4 g

Cholesterol290 mg

Sodium7204 mg

Potassium1270 mg

Calcium701 mg

Iron21 mg

Magnesium161 mg

Phosphorus924 mg

Zinc4.9 mg

Copper0.6 mg

Manganese2.9 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A892 mcg

Vitamin E2.7 mg

Vitamin K7.5 mcg

Vitamin B60.5 mg

Vitamin B122.8 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)2.4 mg

Niacin (B3)26 mg

Folate605 mcg

Choline107 mg

Caffeine0 mg

Water484 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 22. The excerpt below is the record exactly as published.

QUICK ROLLS 1 cake yeast V2 cup lard or butter melted 1 pint milk 1 tablespoon salt 2 tablespoons sugar IY2 pts. sifted flour

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