Rolls

Ingredients

• To a heaping quart of flour
• add a small cup yeast
• one teaspoonful salt
• one tablespoonful sugar
• one of lard
• water enough to make a stiff dough

Method

1. 1

   Work until it is tender.

2. 2

   Place the dough in a warm place to rise.

3. 3

   When light, make out the rolls without kneading, and bake half an hour in a well heated stove.

Nutrition per serving

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 12. The excerpt below is the record exactly as published.

ROLLS AND MUFFINS. MADISON BREAD. One quart flour, one cup yeast, yolks two eggs, a boiled potato, one tablespoon sugar, one of lard or butter. Beat, add eggs yeast and sugar together; mash the potato and add to the mixture. Make up with flour and a little water or milk, and set to rise. In the morning roll out and cut in biscuit shapes. Set to rise again and bake in a quick oven. The dough should be as soft as can be Handieds24 Mrs. TURNBULL. Di Orbis UES: Two pints flour, three teaspoonfuls baking powder, one-half teaspoonful salt, one cup sweet cream; add enough milk to make a rather stiff batter. Drop from the spoon into a large shallow pan, or gem pans, and bake 1n a quick oven. Mrs. TURNBULL. MUSH MUFFINS. One tea cup corn meal, butter size of a walnut, one ego, pinch of salt, three cups boiling water. Put the corn meal and butter in a shallow pan, pour over it a cup full of the boiling water, stir until thoroughly mixed and let stand a moment; then pour on the other two cups of boiling water. Set the pan over the fire and stir hard until it is transparent looking; let cool for ten minutes, then add the beaten egg. Drop into hot muffin pans and bake. Miss TURNBULL. [ 46 | SCOTCH BISCUIT. Take yeast powder biscuit dough, roll out about three- fourths inch thick. Cut with large biscuit cutter, then make small holes in center as for doughnuts. Put in hot oven, and before they brown, remove. Dip them in raw egg, then in sugar and springle with cinnamon, and return to the oven to brown slightly. MATTIE SOUTHGATE JONES. PURCELL BREAD. One pint corn meal, one pint flour, three spoonfuls yeast powder, sifted together, two eggs, one-fourth pound, melted lard; mix well with water to a thick batter. Bake in a quick oven. Mrs. BONNA BLOUNT WILLARD. QUICK SALLY LUNN. One cup sugar, one-half cup butter, stir well together, then add one or two eggs. Put in a good pint of milk and sufficient flour to make a batter as stiff as cake; three teaspoonfuls of baking powder. Mrs. M. H. JONES. WAFERS. Four cups flour, yolks of three eggs, one teacupful buttermilk. Bake in wafer irons. Mrs. J. E. MCDOWELL. SWEET WAFERS. Take one-half the batter of the plain wafers and add two cups of sugar and enough milk to thin the batter so it will drop from the spoon. Bake in wafer irons and roll while hot. Mrs. J. E. MCDOWELL. [ 47 | ROLLS. To a heaping quart of flour add asmall cup yeast, one teaspoonful salt, one tablespoonful sugar, one of lard, water enough to make a stiff dough

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