Tea Rolls

Ingredients

• one quart of flour
• one tea-spoonful of salt
• two tea-spoonfuls of baking-powder
• lard the size of an egg
• nearly a pint of sweet milk

Method

1. 1

   Mix baking powder and salt through flour, then add lard.

2. 2

   Work into a soft dough with sweet milk.

3. 3

   Roll out thin, spread with melted butter, sprinkle with sugar, roll up, cut into slices about three-quarters of an inch thick, lay flat in a biscuit pan, and bake quickly.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 71. The excerpt below is the record exactly as published.

TEA ROLLS. Take one quart of flour, one tea-spoonful of salt, two tea- spoonfuls of baking-powder, lard the size of an egg. Mix the baking-powder and salt through the flour, then the lard. Work into a soft dough with nearly a pint of sweet milk. Roll out thin on the biscuit-board; spread with melted but- ter, and sprinkle with sugar. Then roll it over and over, and cut down in slices about three-quarters of an inch thick. Lay flat in the biscuit-pan, and bake quickly. Very nice. Mrs. William Davis. PARKER HOUSE ROLLS. Dissolve two table-spoonfuls of white sugar, one tea-spoon- ful of salt, three-fourths of a tea-cupful of good yeast, one cupful of lard in one quart of warm milk, four quarts of flour before sifting. Mix all together, leaving out a little of the flour, to roll out with. If wanted for breakfast, mix them at night ; but if for tea, mix them in the morning. Let them rise well, then knead, and cut out. Put them into pans to rise again for three-quarters of an hour, then bake. Miss Sue Bierbower. 142 The New Kentucky Home Cook Book. POCKET-BOOKS. Take one quart of sponge, three eggs beaten separately very light then whipped together, one cupful of lard or but- ter, one cupful of white sugar, one cupful of sweet milk, and enough flour to make a soft dough. Knead well, and set in a warm place to rise. When light, knead again. Pinch off small pieces, roll out half an inch thick, spread with butter and sugar, and then fold over and press the edges together with the fingers. Lay them in well-buttered pans, and set to rise. Bake in a moderate oven. Mrs, Annie Lee. BAKING-POWDER. Take one-half pound of cream of tartar, one-half pound of soda less two table-spoonfuls, one ounce of tartaric acid, one-half cupful of flour. Keep in a close can. Mrs. Hugh Bierbower. BAKING-POWDER BISCUIT. Take one quart of flour, one-third of a tea-spoonful of soda, one tea-spoonful of baking-powder, one tea-spoonful of salt, lard the size of an egg, enough sour milk to make into a soft dough. Mrs. Annie Lee. DROP BISCUIT. Take one quart of flour, one table-spoonful of lard, two heaping tea-spoonfuls of baking-powder well mixed in the flour, a little salt, a little over half a pint of sweet milk or enough to make a stiff batter. Drop into greased pans, and bake quickly. Mrs. Peale, Carlisle, Ky. EXCELLENT BISCUIT. Sift one quart of flour with two tea-spoonfuls of baking- powder

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