White Mountain Rolls

Ingredients

• Two quarts of flour
• One and a-half pint of milk
• Two eggs (whites)
• One tea-spoonful of salt
• Three table-spoonfuls of sugar
• One-half cupful of butter
• One-half cupful of yeast, or one-half a cake

Method

1. 1

   Sift the flour into a bowl, and add the salt and sugar.

2. 2

   Boil the milk, and while it is still hot, put in the butter to melt.

3. 3

   When the milk is cooled to blood heat, add the beaten whites of the eggs and the yeast, and stir the mixture into the flour, beating vigorously with a spoon.

4. 4

   Knead well for twenty minutes, and set the dough to rise overnight.

5. 5

   In the morning, shape into long rolls, place them in a greased pan, and bake for half an hour once they have risen to more than double their original size.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 155. The excerpt below is the record exactly as published.

WHITE MOUNTAIN ROLLS. Two quarts of flour. One and a-half pint of milk. Two eggs (whites). One tea-spoonful of salt. Three table-spoonfuls of sugar. One-half cupful of butter. One-half cupful of yeast, or one-half a cake

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