REFRIGERATOR ROLLS
From The Gertrude Bobbitt Circle cook book, 1948
When dough is ready to make rolls, cut off the amount you desire and roll about the same thickness as for biscuits.
Presented as published in 1948. 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
2922Calories
58 gProtein
428 gCarbs
112 gFat
Full nutrition (33 nutrients)
Calories2922 kcal
Protein58 g
Carbohydrates428 g
Fiber3.2 g
Sugars14 g
Total Fat112 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5160 mg
Potassium1322 mg
Calcium401 mg
Iron30 mg
Magnesium175 mg
Phosphorus724 mg
Zinc4.1 mg
Copper1 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)2.3 mg
Niacin (B3)35 mg
Folate825 mcg
Choline18 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 2. The excerpt below is the record exactly as published.
REFRIGERATOR ROLLS Sift together the following: 1 quart flour 2 teaspoons salt 1 teaspoon baking powder Vfc teaspoon soda Mix x/i cup shortening to above. Scald (do not boil) V2 pint sweet milk. Add 1 heaping tablespoon sugar and mix thoroughly. Cream one medium-sized Irish potato and add to above mixture, mix- ing thoroughly until potato is dissolved in milk. Dissolve one cake yeast in 1 cup luke-warm water
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