Rolls

Ingredients

• Soak one-third of a cup of home-made yeast
• Boil one medium-sized potato
• add one cup flour
• one teaspoon each of sugar
• and salt
• To make rolls, take one pint of above sponge
• three pints of flour
• and one tablespoon of lard
• finish with warm water

Method

1. 1

   Knead well and let rise again.

2. 2

   Bake in moderately hot oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 3. The excerpt below is the record exactly as published.

Rolls One pint of flour, one egg, one cup of milk, two teaspoons of baking powder, one-fourth of a teaspoon of salt, one tablespoon of butter. Melt the butter, beat yolk of the eggs very light; add the milk, salt and melted butter, then flour and baking powder and white of ege beaten to a stiff froth. Roll half an inch thick, cut in strips and bake a light brown.—Mrs. Watt Martin. French Rolls One pint sweet milk, six eggs, one cup butter, three-fourths cup sugar, one cake yeast, enough flour to make a stiff batter. Let it rise over night, knead thoroughly in the morning and let it rise again in the tins. Bake an hour and a quarter in a moderate oven.—Mrs. Rufus Dalton. Fruit Rolls Two cups flour, four level teaspoons baking powder, one-half tea- spoon salt, two tablespoons butter or lard, two-thirds of a cup milk. Roll one-fourth inch thick, brush over with melted butter and sprinkle with two tablespoons sugar, one-third teaspoon cinnamon, one-third of a cup finely chopped raisins, and two tablespoons finely chopped citron. Roll up like jelly roll and cut into pieces one inch long. Place on buttered tin and bake in hot oven fifteen minutes. Parker House Rolls One quart new milk, one pint luke-warm water, one scant teacup of butter or lard, one scant teacup of yeast, two eggs, salt and sweeten to taste; enough flour to make a soft dough (six quarts of flour is sufficient). Work down the dough several times. Roll out one-half inch thick and cut with large biscuit cutter. Grease each with butter and turn half over. Let it rise and bake in a moderate oven.—Mrs. Sheetz. THE TWIN-CITY HOUSEWIFE nine Rolls Soak one-third of a cup of home-made yeast or riffles in warm water. Boil one medium-sized potato, mash very fine, add one cup flour and one teaspoon each of sugar and salt, scald with water the potato was boiled in, making a thick batter. When cool add the soaked yeast. It will rise in from one to three hours. To make rolls, take one pint of above sponge, three pints of flour one teaspoon each of sugar and salt, and one tablespoon of lard, finish with warm water

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