Name: Graham Rolls
Ingredients: 1 tablespoon molasses; half teaspoon salt; 68 hatfield cook book

Graham Rolls

Ingredients

1 tablespoon molasses
half teaspoon salt
68 hatfield cook book

Directions

Mix 1 pint sour milk, 1 teaspoon soda, 1 tablespoon molasses, and half teaspoon salt in a bowl.
Add graham crackers sufficient for a thin batter and stir until combined.
Bake the batter in hot pans until cooked through.

Nutrition, whole recipe (rough)

58Calories

0 gProtein

0 gFat

15 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Molasses	1 tbsp (20g)	58
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hatfield (Mass.). Congregational Church. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Soda (in the method): Reacts with the acid in sour milk to release gas, helping the rolls rise.
Sour milk (in the method): Provides liquid and acidity that activates the soda and moistens the batter.
Graham crackers (in the method): Supply the bulk and body of the batter, giving the rolls their structure and whole-grain texture.
Molasses: Adds sweetness, depth of flavor and some moisture to the batter.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.