Potato Rolls
Peel and boil till soft four large potatoes and mash till smooth, or better, put them through a ricer. Add two tablespoonfuls of shortening, one teaspoonful of salt, one well-beaten egg, two cups of scalded milk cooled till it is lukewarm, and two cups of light whole wheat sponge. Add enough whole wheat flour to knead; don’t make it too stiff. Knead well and set to rise. When very light turn on to the board and roll out. Cut with a biscuit cutter and put close together in a pan. When very light bake in a hot oven about twenty-five minutes.
These can be made into balls the size of a large marble and three put in each muffin pan. Set to rise and bake. They will be clover leaf rolls.
Supper Rolls
To one pint of scalded milk, add one large tablespoonful of shortening, two teaspoonfuls of salt, two tablespoonfuls of sugar, and set to cool. Dissolve one yeast cake in one half cup of lukewarm water and add to the mixture when it is lukewarm. Add as much whole wheat flour as is needed to make a dough stiff enough to stir, but not stiff enough to knead. Beat well and set to rise about ten in the morning. If it rises well beat it down during the day. About an hour and a half before supper beat it down and turn on to the bread board. Do not knead, but roll it out and cut into biscuits. Put close together in a pan and allow them to get very light and bake in a good oven.
Corn Rolls
To one cup of corn meal add gradually, stirring all the time, one and a half cups of boiling milk. Let it stand for ten minutes, and then add two tablespoonfuls of shortening, two tablespoonfuls of sugar or molasses, and one teaspoonful of salt. When lukewarm add one half of a yeast cake that has been dissolved in half a cup of warm water. Let it rise overnight, and in the morning add a pinch of soda and enough whole wheat flour to make a dough stiff enough to handle. Knead well. Break off pieces of the dough and roll round in the hands till smooth and velvety. Put in a greased pan and let them rise till light. Bake in a moderate oven.
To have all outside biscuit use a round pan and invert a bowl in the center. Grease the bowl and put the biscuits round it.