Delicious Quick Rolls
From Original recipes of good things to eat, 1919.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Heat the milk until it steams, then dissolve the sugar, butter, and lard in it.
Dissolve the yeast cake in the lukewarm water.
When the milk has cooled to lukewarm, add the yeast mixture and well-beaten egg. Beat well.
Stir in enough flour to make a rollable dough, add the salt, and beat again.
Cover and let rise in a warm place for 2 to 3 hours until very light.
Roll out dough and cut with a small biscuit cutter. Butter the tops and stack them in pairs.
Let stand in a warm place for another hour, then bake in a quick oven at 400 degrees Fahrenheit for 15 to 20 minutes.
Original recipe, verbatim
Delicious Quick Rolls
One-half pint warm milk, 1 tablespoon butter, 1 tablespoon
lard, 1 tablespoon sugar, 1 egg well beaten, 1 cake compressed
yeast, ^ teaspoon salt, flour, 3^ cup lukewarm water. Heat
milk until it steams, then add sugar, butter and lard. Dis-
solve yeast cake in the water. When the milk is cooled suffi-
ciently, add the yeast and tgg. Beat the mixture well. Stir
in sufficient flour to make a dough which can be rolled out,
add the salt and beat again. Cover and put in a warm place
for two or three hours, until it has risen and is very light.
Roll out and cut with a small biscuit cutter. Butter the tops
and lay one on top of another. Let stand in a warm place
for another hour, and bake in a quick oven for fifteen or
twenty minutes. Mrs. Mary Hollison, Ben Hur Chapter.
Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.