Home › Invalid Cookery › Sweet Rolls

Sweet Rolls

One quart of potatoes, boiled and mashed. Add one cup of sweet milk, two eggs beaten light, one scant cup of sugar, a teaspoon of salt, and flour enough to make a thin batter. Let rise.

When light, make into a stiff dough and let rise again, then make into light rolls.

Bathe the tops with milk, sprinkle with cinnamon and bake quickly. No shortening is needed, and they must be kept twenty-four hours before using. Then slice, butter thinly, and toast before a bed of glowing coals. These will be good as long as they last. - Mary M. Willard.