Rolls

Ingredients

• One quart of flour sifted
• 1 tablespoon of lard
• 1 teaspoon of sugar
• 1 teacup of yeast

Method

1. 1

   Work dough until smooth, add water if necessary, set to rise, shape rolls, and grease tops and pan.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 61. The excerpt below is the record exactly as published.

rolls, put in pan, grease with butter, turn thin side over, place in pan to rise ; cover with cloth to exclude the air. Be- fore putting in oven to bake, brush top with melted butter. Rusk. Use preceding recipe for rolls, make in morning, and set to rise. In afternoon add to the dough, 1 teacup of granulated sugar, yolks of 4 eggs. Knead, then pinch off pieces of dough, shape with the hand, place in buttered pan, grease top of rusk generously with melted butter. Set to rise, bake in moderate oven. Yeast. Put one good-sized potato in a quart of water and boil until the water is reduced to one pint, then mash the potato and add a half pint of flour. Use the water from the potato and stir well. Set aside to cool, and add ^ cake of yeast, and 2 teaspoons of sugar; set to rise. Rolls. Sift 1 quart of flour, lard the size of an egg, 1 tablespoon of sugar, 1 teaspoon of salt and 1 teacup of yeast. Work dough until smooth ; if not soft enough, add a little water. Set to rise. (102) KENTUCKY RECEIPT BOOK. 103 Sall7 LnmL Sift 1% pints of flout, 1 tablespoon of butter, 1 teaspoon of salt, not quite a teacup of good yeast, 1 egg well beaten. Work the but- ter and flour together, add salt, then egg and yeast slowly. Have batter soft and let rise 4 hours ; take from pan and put in dish to rise 2 hours before baking. Sally Lunn Without Yeast. Beat 3 eggs separately ; 2 pints of flour, 1 tablespoon of butter, 2 teaspoons of cream* of tartar, 1 teaspoon of soda, use sweet milk, make a batter and bake quickly. Busk. One and one-half pints of flour (sifted), 1 tablespoon of but- ter, a small piece of lard, 1 egg well beaten, a little nutmeg, half a teacup of granulated sugar ; add these to flour, then % of a cup of yeast. Stir lightly with a spoon in the beginning, then work wfth the hand, and if necessary add a little more flour. Mix a little flour and butter to rub on the top; put in pan and set to rise about 11 o'clock a. m. Yeast. Boil 1 good-sized potato until well done, then put in a bowl and mash thoroughly, add 3 kiichen spoons of flour and enough hot po- tato water to make a smooth batter. Set aside to cool, add 1 cake of yeast after dissolving it in cold water. Set in a warm place to rise. Rolls. One quart of flour sifted, 1 tablespoon of lard, 1 teaspoon of sugar

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