Recipes > Breads > Buns & Rolls > Salad Rolls

Salad Rolls


  • 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


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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Fifty-Two Sunday Dinners (1913).

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