Recipes > Breads > Buns & Rolls > Salad Rolls

Salad Rolls

Ingredients

• 1 cup scalded milk
• 1 1/2 cups flour
• 3 tablespoons sugar
• 1/8 cup melted cottolene
• 1 teaspoon salt
• 2 eggs well beaten
• 1 compressed yeast cake dissolved in
• 1/4 cup lukewarm water
• 3/4 teaspoon grated lemon rind
• flour

Instructions

Put sugar and salt in mixing bowl, pour on scalded milk. When lukewarm add dissolved yeast cake and one and one-half cups flour, beat thoroughly; cover and let rise; when light add melted Cottolene, well beaten eggs, grated lemon rind and just enough flour to knead. Cover and set to rise again; when light turn on a floured board, knead slightly; roll to one-half inch thickness, shape with very small biscuit cutter, then roll each biscuit in the shape of a finger roll. Place on a buttered sheet an inch and one-half apart; set to rise, and bake fifteen minutes in a hot oven. Five minutes before removing from oven, brush over tops with white of one egg slightly beaten, diluted with one tablespoon milk.

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Source

Fifty-Two Sunday Dinners (1913).