White Mountain Rolls

Ingredients

• two quarts of flour
• a teaspoonful of salt
• three table-spoonfuls of sugar
• a pint and a half of milk
• half a cupful of butter
• the whites of two eggs
• half a cupful of liquid yeast
• one-third of a cupful of cold water

Method

1. 1

   Sift flour into a bowl, add salt and sugar.

2. 2

   Boil milk, cool to blood-heat, and melt butter in it.

3. 3

   Beat egg whites and add to milk.

4. 4

   Add yeast and stir into flour.

5. 5

   Knead for 20 minutes and let rise overnight.

6. 6

   Shape into rolls in the morning, let rise again, and bake for 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 418. The excerpt below is the record exactly as published.

White Mountain Rolls. Sift two quarts of flour into a mixing-bowl, and add to it a teaspoonful of salt and three table-spoonfuls of sugar. Boil a pint and a half of milk, and while it is cooling to blood-heat, melt half a cupful of butter in it. When the temperature has fallen to the desired degree, beat the whites of two eggs to a stiff froth, and add them to the milk. Add also half a cupful of liquid yeast, or half a two-cent cake of compressed yeast dissolved in one-third of a cupful of cold water

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