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Famous Virginia Yeast Rolls

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Ingredients 7 ingredients

  1. Butter
  2. Salt
  3. Must
  4. White sugar
  5. 1½ teacups of fresh yeast
  6. Flour
  7. Water
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Contributed by Mrs.
  2. Eugene S.
  3. Herndon, Germantown, Pa.
  4. For Batter.--1 pt.
  5. of lukewarm water, 2 heaping tablespoons of white sugar, 1 small teaspoon of salt, 1½ teacups of fresh yeast, or ¾ yeast cake, dissolving in lukewarm water to make cup full.
  6. Mix with enough flour to make a stiff batter.
  7. Put yeast in last, after making batter.
  8. Make it at 2 P.M., and set in warm place to rise ready to make into dough at 8 P.M.
  9. For dough, take 2½ pts.
  10. of flour, and 2 round tablespoons of lard, and a little salt.
  11. Work lard and flour together, and put in batter which has been cooled.
  12. Make a stiff dough, and work 20 minutes.
  13. Set aside to rise over night in warm place.
  14. Before breakfast take out and work for 5 minutes.
  15. Set to rise again and make into rolls for breakfast.
  16. Put a little melted butter on top of each roll, and place in hot oven.
  17. (NOTE.--From Mrs.
  18. Eugene S.
  19. Herndon, Germantown.--This receipt has been in the Herndon family (of Virginia) since 1668, and handed down from generation to generation.
  20. I copied it from an old receipt book.
  21. I can assure any one who uses this receipt that they will be compensated for what may seem a great deal of trouble.
  22. I have never failed to have the most perfect results.
  23. Of course one must use judgment in heat or cold in setting to rise and length of time given.)

Plating

Cookware for this recipe

  • Saucepan