Fried Dinner-rolls
Ingredients
Directions
Prepare the dough
Roll out the dough on a board.
Spread melted butter over the dough.
Dissolve baking soda in water and pour it over the dough.
Work the mixture into the dough and roll it into a sheet about ½ inch thick.
Cut the dough into strips 3 inches long and 1 inch wide.
Rise
Place the strips on buttered tins, cover with a cloth, and let rise in a cool place for 1 hour.
Move the rolls to a warm spot to rise further.
Fry and serve
In a frying pan, heat cold butter and lard until boiling.
Fry the rolls until browned on one side, then turn to brown the other side and edges.
Add more grease as needed.
Serve warm instead of bread.
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.
Explore the science
What each ingredient does
- Dough
- Forms the structure and body of the rolls once shaped and risen.
- Baking soda
- Reacts with the dough's acidity to release gas, helping the rolls rise.
- Melted butter
- Adds fat that enriches the dough and helps it brown in the pan.
- Lard
- Provides frying fat that browns the outside of the rolls.
The step that matters
Frying the rolls. The fat must be hot enough to brown the outside quickly. If it is too cool, the rolls soak up grease and turn heavy and greasy instead of crisp and golden.
“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.
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