Rolls

Ingredients

• 2 eggs
• 2 yeast cakes dissolved in cup of lukewarm water
• 2 Qts. flour
• % cup of lard
• 2 tbsps. of salt
• 4 cups hot water
• one third cup of sugar

Method

1. 1

   Cream lard and pour in hot water, cool and add yeast, salt and sugar water and mix with flour into a smooth dough.

2. 2

   Let dough rise for two hours in a warm place, then make into rolls and bake in a hot oven.

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 1. The excerpt below is the record exactly as published.

rolls, put in well greased pan and let rise again for about 2 hours or until they are about half way to the top of the pan. Keep well covered so that wind will not get to them. Bake in a hot oven. Do not be discouraged if your first aren’t good. My first weren’t but now ‘they are nearly as good as bought ones. - Mrs. T. O. Justice, Brown’s Chapel Grange. BROWN BREAD 2 cups whole wheat flour 2 teaspoons soda 1 cup corn meal % cup molasses 1% teaspoons salt 2 cups sour milk 1 cup floured seeded raisins Sift and measure flour and corn meal and sift with soda and salt. Mix molasses and sour milk and add with raisins to the dry ingredients. Pour into well greased molds (1 lb. baking powder cans are good) cover, and steam slowly for three hours. Mrs. J. I. Wagoner, McLeansville Grange. DELICIOUS LIGHT ROLLS 3 cups flour 1 tsp. salt 2 tablespoons shortening % cup warm water 2 tablespoons sugar 1 egg, well beaten 1 yeast cake 1 cup scalded milk Sift and measure flour. Crumble yeast cake in warm water. Scald milk, put in shortening, sugar and salt, mixing well. Cool to lukewarm, add egg and yeast dissolved in warm water. Add this slowly to the flour, mixing thoroughly. Put in greased crock and cover with dry cloth. Let rise in warm (not too warm) place 2 hours or longer in cold’ weather. Knead dough. Pinch os Hae pieces, roll and place in greased muffin pans, 3 to pan for clover- rolls. ater Mrs S. A. McLain, Pigeon Valley Grange 4 YEAST BREAD—ROLLS 4 tablespoons sugar 3 tablespoons melted shortening 3 tablespoons baker’s yeast 1 tablespoon salt 1% qts. luke warm water 3 sifters flour ; Put sugar, yeast and water together and whip with wire beater till all is dissolved. Add melted shortening. Whip again. Add 1 sifter of the flour and beat till bubbles break freely. Then add salt and balance of flour and knead till dough is smooth. Place in greased pan and let rise till doubled in size—about 1% hours. Make out rolls and when doubled in size bake 30 to 45 minutes, according to size of pans used. Mrs. M. B. Corriher, Corriher Grange. ROLLS 2 eggs 2 yeast cakes dissolved in cup 2 Qts. flour of lukewarm water to which % cup of lard has been added 2 tbsps. of salt 4 cups hot water and one third cup of sugar

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