Salad Rolls

Ingredients

• 1 cup scalded milk
• 1 1/2 cups flour
• 3 tablespoons sugar
• 1/2 cup melted Cottolene
• 1 teaspoon salt
• 2 eggs well beaten
• 1 compressed yeast cake
• 1/2 teaspoon grated lemon rind
• 1/2 cup lukewarm water

Method

1. 1

   Put sugar and salt in a mixing bowl, pour on scalded milk.

2. 2

   When lukewarm, add dissolved yeast cake and 1.5 cups flour, beat thoroughly; cover and let rise.

3. 3

   When light, add melted Cottolene, beaten eggs, grated lemon rind, and just enough flour to knead.

4. 4

   Cover and set to rise again; when light, turn on a floured board, knead slightly, roll to 0.5 inch thickness, shape with a small biscuit cutter, then roll each biscuit in the shape of a finger roll.

5. 5

   Place on a buttered sheet an inch and a half apart; set to rise, and bake fifteen minutes in a hot oven.

6. 6

   Brush tops with beaten egg diluted with milk before removing from oven.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 82. The excerpt below is the record exactly as published.

SALAD ROLLS 1 cup scalded milk. IJ^ cups flour. 3 tablespoons sugar. J^ cup melted Cottolene. 1 teaspoon salt. 2 eggs well beaten. 1 compressed yeast cake dis- J^ teaspoon grated lemon rind. solved in Flour. J^ cup lukewarm water

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