The folded shape is the distinguishing detail in this dinner-roll sample. The recipe uses a rise before shaping and another before baking, so it needs more planning than a quick bread.
Ingredients from the selected recipe
- 1 cup milk
- 2 tablespoons sugar
- 2 tablespoons butter
- 1 teaspoon salt
- ½ cake compressed yeast, soaked in ¼ cup lukewarm water
- 3 to 4 cups sifted flour
- Melted butter for brushing
Method
- Scald the milk and add sugar, salt, and butter. Cool until lukewarm, then add the yeast.
- Stir in flour until no more can be worked in with a spoon. Cover tightly and let rise until three times its bulk.
- Turn onto a floured board, knead lightly, and roll about ½ inch thick. Cut with a floured round or oval cutter.
- Crease each roll in the middle with a floured knife handle, brush one half with melted butter, and fold over.
- Place an inch apart in a greased pan. Let rise until light and bake at 400°F for 20 minutes.
Modern reading and kitchen notes
The ingredient is compressed yeast, not half a packet of dry yeast. Fresh yeast cake sizes vary; consult the yeast manufacturer's conversion guidance if changing yeast type. The edition does not state a total rising time or yield. Avoid adding yeast while the milk is hot.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety