Rolls

Ingredients

• 2 medium sized Irish potatoes
• about 3 cups of water
• 1 quart of Crusader flour
• 1 tablespoon of sugar
• 1/2 tablespoon of salt
• a heaping tablespoon of lard
• 1/2 cake of yeast
• 1/2 cup lukewarm water
• 1 beaten egg

Method

1. 1

   Boil potatoes, peel, and run through a ricer.

2. 2

   Mix with some of the cooking water and let cool.

3. 3

   Combine flour, sugar, salt, and lard.

4. 4

   Dissolve yeast in lukewarm water and add to the flour mixture with the potatoes and beaten egg.

5. 5

   Knead until smooth, let rise until doubled, then shape and place in gem pans.

6. 6

   Bake in a cold gas oven for about 30 minutes, brushing with melted butter before removing.

Nutrition per serving

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 3. The excerpt below is the record exactly as published.

ROLLS Put one pint of milk on the stove and just as it comes to a boil add three tablespoonfuls of lard, level. One tablespoon sugar, one teaspoon salt. Set this aside, until milk warm. Have one pint flour sifted in mixing bowl and beat the cooled milk into this. Then add one cake yeast which has been dissolved in one-half cup of warm water. Then beat in one quart flour. This makes a soft dough, set this aside to rise for four hours. Put on board and roll about one-half inch thick and cut with biscuit cutter and place in well greased pans not letting them touch. Set to rise for one and one-half or two hours according to weather. Bake quickly. Mrs. B. W. Baker. Mrs. John Andrews. ROLLS FOR TEA One cup liquid yeast Two tablespooniuls lard or One-half cup milk scalded and butter cooled, or one-half cup water One level teaspoon salt One tablespoonful sugar North Carolina flour Pour the yeast into a bowl, add milk, sugar, and lard or butter, and enough flour to make a soft dough. Beat until smooth then the salt and enough flour to make a moderately stiff dough may be added. Knead thoroughly. Place in a greased bowl, cover and set in a warm place until it is light (a little more than double in bulk). Knead lightly. Roll dough and cut with biscuit cutter, grease top of circles thus cut 10 and fold for pocketbook rolls. Place in a pan, cover and let rise until light. Bake and rub tops with butter after taking from oven. If eggs are plentiful these rolls are much improved by the addition of an unbeaten egg to the mixture when it is in batter form. Mrs. J.\.\e S. McKimmox. ROLLS Boil 2 medium sized Irish potatoes, peel in about 3 cups of water, when cooked well take out and run potatoes through a ricer. Put about two cups or a little less of the water in potatoes and put aside to get cold, then take 1 quart of Crusader flour and put 1 tablespoon of sugar and ^2 tablespoon of salt in it, then a heaping tablespoon of lard worked into it. Take % cake of yeast and dissolve in % cup lukewarm water. Make hole in flour and pour potatoes and j^east into it, with 1 beaten egg. Knead well until light and the dough is smooth. You can add either a little flour or warm water as needed. Put aAvay in a warm place until it rises twice its bulk. Pour out on board, but do not knead a second time. Break off and mould and put into gem pans to rise, then bake hy putting in cold gas oven and lighting gas. It takes about 30 minutes from the time you put in oven. Brush over with melted butter before taking out. Mrs. Carl A. Woodruff. POTATO ROLLS 1 yeast cake . y2 teaspoon salt % cup mashed Irish potatoes Yo cup butter 3 cups flour 2 eggs % cup sugar Put the butter in hot mashed potatoes to melt it. Dissolve yeast cake in 1/) cup luke warm wate

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