Rolls

Ingredients

• three medium sized Irish potatoes
• one cup sugar
• one cup of warm milk
• one yeast cake
• one cup of warm potato water
• one quart of flour
• one heaping tablespoon of lard
• two tablespoons of cooking oil
• one teaspoon of salt

Method

1. 1

   Boil and mash potatoes, saving the water.

2. 2

   Add beaten eggs, sugar, and warm milk.

3. 3

   Dissolve yeast in warm potato water and add to the batter.

4. 4

   Add flour to make a thin batter, let rise well.

5. 5

   Rub lard or oil and salt into flour, add to batter and knead well.

6. 6

   Let rise, make into rolls, and refrigerate.

7. 7

   Rolls should rise about an hour before serving.

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 3. The excerpt below is the record exactly as published.

ROLLS Boil and mash three medium sized Irish potatoes, saving the water they were boiled in. Add to the potatoes two well beaten eggs and one cup sugar and one cup of warm milk. Put one yeast cake in one cup of warm potato water and when dis- solved add all to the batter. Add flour to make a thin batter, let rise well. Rub one heaping tablespoon of lard (or two table- spoons of cooking oil) and one teaspoon of salt into one quart of flour

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