Lunch Rolls
From A calendar of dinners, with 615 recipes, 1922.
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
Scald and cool the milk, then add the yeast and sugar.
Add the Crisco and 2 cupfuls of flour, and beat thoroughly.
Add the well-beaten egg, the remaining flour, and salt.
Turn out onto a floured board and knead lightly and thoroughly, using as little flour as possible.
Place in a greased bowl, cover, and set aside in a warm place to rise for 2 hours.
When light, form into small rounds, place one inch apart on a greased pan, and allow to rise for half an hour.
Brush over with Crisco and bake in a hot oven at 400 degrees Fahrenheit for 15 minutes.
Original recipe, verbatim
Lunch Rolls
1 yeast cake 2 tablespoonfuls Crisco
1^ cupfuls milk 4 cupfuls flour
2 tablespoonfuls sugar 1 egg
1 teaspoonful salt
Scald and cool the milk, then add yeast and sugar. Now add Crisco
and 2 cupfuls flour. Beat thoroughly, then add egg well beaten, remainder
of flour and salt. Mix and turn out on floured board and knead lightly and
thoroughly, using as little flour as possible. Place in greased bowl,
cover and set aside in warm place to rise two hours. When light,
form into small rounds, place one inch apart on greased pan. Allow to rise
half an hour. Brush over with Crisco and bake in hot oven fifteen minutes.
Sufficient for twenty rolls.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.