Rolls

Ingredients

• three pints of flour
• one cake of dissolved yeast
• one tea-spoonful of sugar
• lard the size of an egg
• half a pint of hot buttermilk

Method

1. 1

   Stir enough flour into hot buttermilk to make it very stiff.

2. 2

   When cold, add dissolved yeast and let rise overnight.

3. 3

   In the morning, add sponge, lard, sugar, salt, and enough lukewarm water to make a soft dough.

4. 4

   Shape into rolls, let rise, and bake.

Nutrition per serving

Estimated from matched ingredients across 4 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

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