👤 Login / Register
← Back to Community Recipes
🍽️

White Rolls

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

👁️ 2 people have viewed this recipe

🖨️ Print 4×6 Recipe Cards

Ingredients

  • • None 1 pint milk 4 ounces of lard
  • • None 3 pints flour 1/4 cake compressed yeast, dissolved
  • • None 1 teaspoonful salt in 1/4 cup water
  • • None 1 teaspoonful sugar
  • • None Scald milk until a thin scum forms, and set aside to cool.

Instructions

Step 1. Mix flour, salt, sugar and lard thoroughly. Make a well in the

Step 2. center. Add the yeast and water to the lukewarm milk and pour

Step 3. into the well. Do not stir or mix, but with your finger. Toss a

Step 4. little of the flour over the surface of the milk; cover and stand in

Step 5. a warm place for 4 hours. This should be done about 10 o 'clock

Step 6. a. m. After 4 hours stir in the flour; knead thoroughly, adding

Step 7. as little extra flour as possible. When the dough has lost its

Step 8. stickiness, pound it 15 minutes, knead up, and put back in vessel; cover, put in a warm place until very light; roll out on board 1/2 inch

Step 9. thick; cut with round cutter; brush one-half lightly with butter, fold the other half over, place in a greased pan, cover and stand

Step 10. in a warm place 1/2 hour. Bake in a quick oven 15 minutes.