Mammy’s Light Rolls
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Southern US cookery (its title: Dixieland recipes); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- One tablespoonful of sugar
- one-third cup of cold water
- One cup of hot potatoes mashed fine
- One quart of flour
- One tablespoonful of lard
- One teaspoonful of salt
- One egg
Method
- Yeast, One egg beaten lightly, One tablespoonful of sugar, One half cake of yeast, dissolved in one-third cup of cold water, One cup of hot potatoes mashed fine, One quart of flour, One tablespoonful of lard, One teaspoonful of salt.
- Put yeast mixed in the order given in a bucket to rise.
- Let it rise for about forty-five minutes or longer.
- Then when risen, put it into the flour, which has been mixed with the salt and lard.
- Do not knead the flour, just stick it together and beat it for fifteen minutes with rolling pin.
- If yeast does not make dough soft enough a little warm water may be used.
- After beating the dough, put it into a vessel to rise in warm place for about three hours.
- When risen, roll it lightly until about one-fourth of an inch thick.
- Then cut with biscuit cutter and dip into hot grease.
- Lastly fold the biscuits over and put into pans to rise about an hour or more.
- Graham rolls are made the same way.