"Those who forget the pasta are condemned to reheat it."--Unknown

Rolls Recipe

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This recipe for Rolls, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Achsa Chapman
Added: Monday, April 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 T. fat
4 - 6 T. sugar
1 1/2 tsp. salt
1 c. milk (scalded)
1 cake Fleischman yeast
1 egg
3 - 4 c. bread flour OR 4 -5 c. all purpose flour

Directions:
Directions:
Scald the milk by bringing it just to the boiling point. Place the fat, sugar, and salt in a large mixing bowl. Stir in scalded milk and continue stirring until the fat is melted and the sugar dissolved. Cool until lukewarm. Crumble the yeast into the mixture. Add the unbeaten egg. Stir in about 1/2 of the flour gradually until you have a batter - that you can beat easily without splashing. (The flour when added should be of room temperature at least.) Beat until batter is smooth, (a wooden spoon is desirable). Continue adding flour until the dough no longer clings to the bowl. The rolls will be nicer if the dough is not too stiff. Knead the dough in the bowl enough to work in all the clinging to the sides of the bowl. Then form the dough into a smooth ball. Grease dough lightly all over and cover with a piece of waxed paper or a lid. Let dough rise in a warm room until it has doubled in volume. If the dough has risen enough a slight depression will remain on the surface when lightly touched with the finger. If the dough is still so elastic that the depression disappears quickly it should rise a little longer. Turn out the dough on to a lightly floured board. Invert so that both sides are coated with flour. Roll the dough to a thickness of 1/2 to 3/4 inch and cut into rounds with a floured biscuit cutter about 2 inches in diameter. Rub surface with melted butter or lard. Place the balls in a shallow greased pan. They may be placed so they touch or if you prefer rolls with a crust on all sides place them 1 to 1 1/2 inches apart. Cover with waxed paper or clean cloth and set in warm place to rise. When they have doubled in bulk, bake in hot oven 400 to 425 for 15 to 20 minutes.

Personal Notes:
Personal Notes:
Submitted by Karen Sword. This recipe was found in a letter sent to my Grandma (Delta) from her sister -in-law Achsa. The letter was not dated except for Thursday morning written in the top right corner. I typed the recipe word for word from the
handwritten letter.

 

 

 

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