Salad Rolls
A dish where scalded milk and flour do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 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
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- PROCESS: 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.
Nutrition (estimated, per serving)
| Calories | 455 |
|---|---|
| Protein | 17.3 g |
| Fat | 9.5 g |
| Carbs | 74.2 g |
| Fiber | 2.4 g |
| Sodium | 1307 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States