Rolls

Ingredients

• Half cup each of butter
• and lard
• three cups sweet milk, scalded
• one-half cup sugar
• one-half teaspoon salt
• one yeast cake
• enough flour to make a good batter

Method

1. 1

   Beat well; set to raise; when light stir in flour and knead well; set again to raise, then make into small biscuits and let spread out; bake in quick oven.

As published

This recipe was extracted from The New century cook book (1899), page 7. The excerpt below is the record exactly as published.

Rolls. One pint of milk, scalded; put into it, while hot, one-half cup of sugar and one tablespoonful of butter; when the milk is cool, add a little salt and half a cup of yeast or one cake of com- pressed yeast; stir in flour enough to make a stiff sponge, and when light mix as for bread. Let it rise until light; punch it down with the hand and let it rise again, and repeat this process two or three times. Cut out with a tumbler; brush the sur- face of each one with melted butter, and fold over. Let the rolls rise in the tins, bake, and while warm brush the surface with melted butter to make the crust tender. Very fine. Mrs. G. H. Hagans. Spirit Rolls. Four large potatoes, boiled and mashed through a colan- der; one quart of flour and three ounces of butter, three eggs beaten light, one cup of yeast, one teaspoon of salt, one tea- spoon of white sugar. Sift flour into bowl; mash potatoes while hot into it. Work them in with the butter until quite smooth; add eggs, salt, sugar and yeast. Knead well, and set to rise at twelve o'clock in summer and eleven o'clock in winter. An hour before tea, turn it out on the board; do not knead, but roll lightly an inch thick; cut in round cakes, let it stand awhile, and bake until brown. Mrs. Cochran. Potato Rolls. A quart of flour, four eggs, a tablespoonful of lard, half a yeast cake dissolved in warm water, a heaping cupful of pota- toes mashed soft and beaten light with half a cupful of warm milk, a cupful of lukewarm milk, a teaspoonful of salt, a tea- spoonful of sugar. Beat the eggs light, sift the salt with the flour, melt the lard, and mix with the sugar in the potato. Make a hole in the middle of the flour, pour in the milk, the mashed potato, the yeast, the eggs; knead well, and set to rise over night. Early in the morning knead again, make into rolls, and set close together in a pan for an hour's rising. Bake in a steady oven. Send to table hot, and break, not cut, apart. 18 New Century Cook Book. Milk Rolls. Use two cupf uls of scalded milk, three tablespoonfuls butter, two tablespoonfuls sugar, one and one-half teaspoonfuls salt, one cake yeast dissolved in luke warm water. Add the butter, sugar and salt to the milk, then add yeast and three cupfuls of flour. Beat thoroughly and let rise until light, then add enough flour to knead, let it rise again, then roll out a third of an inch in thickness, shape with biscuit cutter, place one inch apart in buttered pan, cover and let rise. Bake in hot oven twelve to fifteen minutes. Mrs. Chetister. Egg Rolls. Two teacups of sweet milk, two eggs, a little salt, three and one-half scant cups flour sifted. Bake in hot gem pans. Rolls. Half cup each of butter and lard, three cups sweet milk, scalded, one-half cup sugar, one-half teaspoon salt, one yeast cake, enough flour to make a good batter

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