Rolls

Ingredients

• two tea-cupfuls of yeast
• one egg
• two tablespoonfuls of white sugar
• two quarts of flour
• butter and lard mixed the size of an egg

Method

1. 1

   Beat the egg, yeast, and one spoonful of sugar together.

2. 2

   Stir shortening and one spoonful of sugar into the flour.

3. 3

   Pour in the yeast and add enough water to make dough.

4. 4

   Roll out and cut like biscuits.

5. 5

   Put two pieces together with butter between, let rise, and bake.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 71. The excerpt below is the record exactly as published.

ROLLS. Take two tea-cupfuls of yeast, one egg, two table-spoonfuls of white sugar, two quarts of flour, butter and lard mixed the size of an egg. Beat the egg, yeast, and one spoonful of the sugar together, stir shortening and one spoonful of the sugar into the flour. Pour in the yeast, and add enough water to make dough. Roll out, and cut like biscuit. Put two pieces together with butter between. Let them rise, and bake. Mrs. Desha. LIGHT ROLLS. Take one quart of flour, one large iron spoonful of lard, a pinch of salt, two table-spoonfuls of sugar, one tea-cupful of yeast. Make up in summer with cold water, or in win- ter with warm water. In summer make up at one o'clock and set aside to rise, or in winter at eleven o'clock. An hour before tea, work and make into shape. Grease slight- ly on top to prevent them from getting hard, and when they have risen bake in a moderate oven. Miss Mollie Chiles, Lexington, Ky. ROLLS. Stir enough flour into half a pint of hot buttermilk to make it very stiff, and when cold add one cake of dissolved yeast, and let it rise all night. In the morning, take three pints of flour before it is sifted, two iron spoonfuls of sponge, lard the size of an egg, one tea-spoonful of sugar, salt, and The New Kentucky Home Cook Book. 141 sufficient lukewarm water to make a soft dough. Make into rolls, set to rise, and bake. Mrs. A. A. Walworth. WHITE MOUNTAIN ROLLS. Take sixteen cupfuls of flour, one-half cupful of sugar, one cupful of butter, one cupful of yeast, the whites of four eggs beaten to a stiff froth, four cupfuls of boiling milk. Melt the butter and sugar in the milk, having the milk luke- warm, and mix the bread, adding the whites of the eggs after mixing in part of the flour. Knead stiff, and let rise in a warm place overnight. In the morning, knead into rolls, let rise till light, rub the beaten white of an egg over the top of the rolls, and bake for thirty minutes. Miss Harrison. TEA ROLLS. Take one quart of flour, one tea-spoonful of salt, two tea- spoonfuls of baking-powder, lard the size of an egg. Mix the baking-powder and salt through the flour, then the lard. Work into a soft dough with nearly a pint of sweet milk. Roll out thin on the biscuit-board; spread with melted but- ter, and sprinkle with sugar. Then roll it over and over, and cut down in slices about three-quarters of an inch thick. Lay flat in the biscuit-pan, and bake quickly. Very nice. Mrs. William Davis. PARKER HOUSE ROLLS. Dissolve two table-spoonfuls of white sugar

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