Tea Bolls

Ingredients

• One quart of sifted flour
• % cake yeast dissolved in lukewarm milk
• 1 tablespoon of granulated sugar
• 1-3 cup of butter
• ^ teaspoon of salt
• enough lukewarm milk to make a tolerably stiff dough

Method

1. 1

   Set to rise.

2. 2

   Bake in a quick oven 20 minutes.

3. 3

   If desired for breakfast make rolls at night.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 63. The excerpt below is the record exactly as published.

Tea Bolls. One quart of sifted flour, % cake yeast dissolved in lukewarm milk, 1 tablespoon of granulated sugar, 1-3 cup of butter, ^ tea- spoon of salt and enough lukewarm milk to make a tolerably stiff dough ; set to rise. Bake in a quick oven 20 minutes. If desired for breakfast make rolls at night. Gom Bread. (Use ''Indian Meal"). One eggy % cup of sugar, 1 pint of flour, 1 pint meal, 1 pint milk, 1 heaping tablespoon of butter, 1 teaspoon salt. Beat sugar and egg together; add to this half of the milk, all of the meal, butter and salt, half of flour, and rest of milk; sift baking powder into flour and beat hard. Grease the pan with butter and bake in a hot oven. Hoecake. Take 1 quart of sifted corn meal, 1 dessertspoon lard, 1 teaspoon of salt and sufficient boiling water to moisten, beat hard with a ' kitchen spoon, shape into round cakes, bake on the griddle ; turn while cooking. Com Meal Scones. Put 2 cups of com meal in a bowl, add 1 teaspoon sugar, 1 tea- spoon of salt, 2 teaspoons baking powder ; mix well together, 1 heap- ing teaspoon butter, 1 cup flour.- Add to this milk to make a battcif that will drop, not pour from a spoon. Bake in muffin rings. French Bolls. One and one-half cups of milk, % cup of butter and lard mixed, 1/4 cup of yeast, V^ teaspoon of salt

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