Tea Rolls

Ingredients

• 2 quarts sifted flour
• 1 cake compressed yeast
• 1 heaping teaspoon salt
• 2 tablespoons powdered sugar
• 1/2 cup butter
• lukewarm milk enough to make a moderately stiff dough

Method

1. 1

   Set to rise about two p.m.

2. 2

   When well risen, make into rolls and set them to rise.

3. 3

   Bake in quick oven from twenty minutes to one-half hour.

4. 4

   If wanted for breakfast, set over night with one-half cake yeast.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 50. The excerpt below is the record exactly as published.

14, cup butter and lard 1 cup sugar 23^ cups flour 1 egg a little salt 1 cup milk }/2 cup currants 2 teaspoons baking powder Before baldng sprinkle with cinnamon and sugar. Bake twenty minutes. Contributed. Southern Corn Meal Spoon Bread Scald with boiling water one cup of corn meal and then make quite thin with butter milk. Add salt and soda, one-half teaspoon of each, two tablespoons of melted butter and one well beaten egg. Cook in greased pudding dish for twenty minutes. A favorite dish in the South for breakfast, eaten with butter or steak gravy. Mrs. Mary Comfort Leonard (one of Delta Gamma's Founders). Scotch Short Bread ]/2 pound butter 3^ cup powdered sugar 2 cups sifted flour Cream butter and sugar. Add one cup flour and stir until flour is all worked into the butter and sugar. Take the bread board and put the second cup of flour on the board and work this into the dough. BREADS 123 When the flour is all worked in sprinkle a little additional flour on the board and roll the dough into a sheet about one-half inch thick. Cut with a cookie cutter or leave in sheet, marking off squares with a fork. Bake on the bottom of a dripping pan or cookie sheet, first putting " a piece of unbuttered white paper on the pan. Bake in a slow oven for thirty minutes, but do not brown. Should be almost white or butter colored. When done sprinkle with powdered sugar. Rae Goodnow Hensel, (Lambda Nu). Rolls Cinnamon Rolls 2 cups flour 2 tablespoons lard 2 heaping teaspoons baking powder 1 beaten egg added to 3^ cup milk Roll out and spread with melted butter, sugar and cinnamon, then roll up and cut into pieces the desired thickness. Miriam Starrett (Kappa). French Rolls Prepare dough as for bread and work in one-fourth pound butter and one-fourth pound sugar. Add four well beaten eggs, form into rolls and put in buttered baking pan. Let them rise half an hour, brush top with beaten egg and bake. Mrs. J. C. Elhott King (Lambda). Hot Cross Buns 1 cup scalded milk 14, cup sugar ^ teaspoon cinnamon 3/^ yeast cake dissolved in 3^ cup luke warm water 2 tablespoons butter 3 cups flour }/2 teaspoon salt 1 egg 14: cup cut up raisins or currants Mix butter, sugar, salt and milk. When luke warm add dis- solved yeast cake, cinnamon, flour, and egg (well beaten). When thoroughly mixed add raisins and cover. Let rise over night. In morning shape and form into large biscuits. Place in greased pans 124 DELTA GAMMA COOK BOOK one inch apart. Let rise, brush over with beaten egg. Let bake twenty minutes (sprinkle with a Httle sugar and cinnamon after brushed with egg). Mildred Lawrence (Alpha Delta). Light Rolls Make a sponge of one cake compressed yeast, one-half cup warm milk and flour enough for stiff batter. Let rise until double its size, add: 2 eggs, whites beaten 34 scant cup sugar 3^ cup lard Yi teaspoon salt 13^ cups warm milk Add more flour to make stiff and let rise again. Form into rolls, let rise and bake. These require no kneading. Breta Bills (Kappa). Luncheon Rolls Add one-fourth cup butter, one and one-half tablespoons of sugar and one-half teaspoon salt to one cup of scalded milk. When mixture is lukewarm add one cake of yeast, dissolved in one-fourth cup of lukewarm water, the white of one egg well beaten and three and three-fourths cups sifted flour. Knead, let rise. Shape by cutting with large biscuit cutter, spread with melted butter, fold over. Let these rise and then bake in a moderate oven for about twenty minutes. This makes two dozen rolls. Beulah Guthrie Rice (Phi Omega). Parker House Corn Rolls Sift together, one and one-fourth cups white flour, three-fourths cup corn meal, two teaspoons baking powder, one-half teaspoon salt, one tablespoon sugar. Cut in two tablespoons butter as in pastry. Add one beaten egg to one-half cup milk and turn into the dry ingredients, making a soft dough that can be handled. Add more milk if necessary. Turn on to a floured board, toss lightly and roll out, cut one-half inch thick with biscuit cutter. Put bits of butter in center of each and fold opposite edges to meet in center. Brush top with milk and bake in quick oven fifteen minutes. Helen Berkman Judd (Lambda). BREADS 125 Penny Rolls Pour two cups boiling water over 2 tablespoons lard 1 teaspoon salt Yi cup sugar When cool add one compressed yeast cake and one egg, well beaten. Make as stiff with flour as you can stir with a spoon. When twice its bulk, make into small balls and raise in muffin pans. When very light bake seven minutes in hot oven. This can be kept in cold place in winter or in ice chest in summer and made into rolls and raised and baked as desired. Elsie Irvine Sovereign (Sigma). Potato Rolls 1 cup flour 1 cup milk 1 cup mashed potatoes Yi cup sugar ^ cup lard 2 well beaten eggs pinch of salt 1 cake compressed yeast, dissolved in Y cup lukewarm water Mix flour, lard, potatoes, sugar, salt. Add eggs, then milk and, lastly, yeast. Let it rise for two hours. Make into soft dough by adding about one quart of flour and set to rise again. Roll thin, spread with softened butter. Cut with small cutter. Place two rounds together, one on top of the other. Bake in quick oven. Martha Dever Moulton (Lambda). Tea Rolls 2 quarts sifted flour 1 cake compressed yeast, dissolved in lukewarm milk 1 heaping teaspoon salt 2 tablespoons powdered sugar % cup butter lukewarm milk enough to make a moderately stiff dough

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