Tea Rolls, No. 1

Ingredients

• Dissolve one cake of Fleishman’s yeast
• in a cup of luke-warm milk
• one tablespoon each of butter
• and powdered sugar
• one-half teaspoon of salt
• the well-beaten white of one egg
• two and one-half cups of sifted flour

Method

1. 1

   Knead thoroughly and put in a warm place, free from draft, to rise for one and three-fourth hours.

2. 2

   When light, form into small, oblong rolls.

3. 3

   Place in greased pans, brushing lightly with butter between the rolls.

4. 4

   Cover carefully with cloth or paper and let rise about half an hour.

5. 5

   When light bake in a moderate oven twenty minutes.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 4. The excerpt below is the record exactly as published.

Tea Rolls, No. 1 Dissolve one cake of Fleishman’s yeast in a cup of luke-warm milk. Add to this one tablespoon each of butter and powdered sugar, one-half teaspoon of salt and the well-beaten white of one egg; then add gradually two and one-half cups of sifted flour

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