Rolls

Ingredients

• 2 quarts or pounds, or 8 cups flour
• 2 large cups sweet milk (water will do.)
• I cent's worth compressed yeast.
• I tablespoon sugar.
• 1 tablespoon sait.
• Butter or lard size of an egg — 2 ounces.

Method

1. 1

   Mix the dough in the forenoon for supper.

2. 2

   Make a hollow in the flour, dissolve the yeast in the milk, add sugar, salt, and half the shortening.

3. 3

   Stir into stiff dough, knead, and let rise until 3 o'clock.

4. 4

   Work the dough again, roll it out, brush with remaining butter, cut, double over, place in a pan, rise for an hour, and bake in a hot oven for 8-10 minutes.

5. 5

   Brush with warm water when done.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 149. The excerpt below is the record exactly as published.

rolls," and the answer is no — not in the every day kind that is good enough for anybody all the year round ; but, there are varieties of rolls of different degrees of richness that are made with eggs, such as butter rolls and tea cakes. It is not so much ^vhat they contain as the way the dough is managed that makes them good, rake : 2 quarts or pounds, or 8 cups flour. 2 large cups sweet milk (water will do.) I cent's worth compressed yeast. I tablespoon sugar. 1 ^ tablespoon sait. _ Butter or lard size of an egg — 2 ounces.

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