Tea Rolls

Name: Tea Rolls
Ingredients: save nut a pint of the dough; a couple of eggs; a cup of sugar; a piece of butter the size of an egg; flour enough till it is stiff enough to knead

From The Pennsylvania German cook book, 1902

The repeated rising and molding makes them very tender and delicate.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 10. The excerpt below is the record exactly as published.

TEA ROLLS. NVlien y<ui bake yoiir bread in the inorn- iuf? save nut a pint nf the doujjfh Jtnd work into it a eonple of e^jj^s, a enp of sugar, a piece of Initter the size of an egg

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