Poppy-seed Rolls
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread, Osg, Rolls | 1 | Servings | |
INGREDIENTS
| 1 | Yeast cake, fresh | |
| 2 | c | Milk, scalded |
| 4 | T | Fat |
| 4 | T | Sugar |
| 1 | t | Salt |
| 4 | c | Flour, bread |
| 1966 | mpiled by members of Ohio State Grange Home Econom, mpiled by members of Ohio State Grange Home Economics |
INSTRUCTIONS
Scald milk, add fat and sugar. Cool to lukewarm. Add yeast dissolved in a little warm water. Add salt and part of flour. Beat until it forms bubbles. Add rest of flour and knead into soft dough. Let rise. Shape into rolls, let rise again. Bake partly through, remove from oven and brush with beaten egg diluted with water. Sprinkle with poppy seeds and bake to golden brown. Source: Mrs. D. E. Wilcox, Streetsboro Grange, Portage County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr Committee. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2204
Calories From Fat: 87
Total Fat: 10.3g
Cholesterol: 4.9mg
Sodium: 2365.6mg
Potassium: 634.9mg
Carbohydrates: 450.8g
Fiber: 13.2g
Sugar: 55.1g
Protein: 67.7g