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Ingredients
- 3 c. Sifted all-purpose flour
- 1 1/2 tsp Arm & Hammer Brand Baking Soda
- 3/4 tsp Salt
- 1/3 c. Sugar
- 1/3 c. Shortening
- 1/4 c. Lukewarm water
- 1 x Cake compressed yeast -or possibly-
- 1 pkt Dry granulated yeast
- 6 Tbsp. Vinegar (white or possibly cider) Plus sufficient sweet lowfat milk to make 3/4 c. liquid
Directions
- On the inside front cover,we read a letter from Martha Lee Anderson oftheir Home Economics Dept. "I think most of us have a hot spotin our memories for some special food that. long ago nobody could ever bake so well as grandMother. Do not you Chances are it was baking sodawhich made those old time baked goods so extra light and tender, moist and delicious. to get them which way every time took real skill, because GrandMother's leavening was provided ny baking soda and sour lowfat milk, with it's varible acidity.
- Today, there's a new way of using baking soda that producesfine, uniform results.The new way calls for baking soda and vinegar. because of the fairly uniform acidity of vinegar, the use of thius new method is dependable. Either white ofr cider vinegar releases the same amount of leavening gas from baking soda. (Better use white vinegar for light-colored foods like biscuits and plain cake-it doesn't affect the color.) I hope you will follow the new-fashioned way to old-fashioned goodness with the recipes in this book"
- which time were the makers of "Cow Brand" baking soda and "Church & Co's"
- baking soda (Arm & Hammer) a small cook booklet -printed in 1951; titled recipe "Easy-Do Sweet Rolls" on the left half of the page as I type along!!
- ******* I'm not trying to be Wise-guy, I'm just frustrated with this recipe!******
- FYI-This booklet looks brand new. It was put (with other items) in a secret section of wall and only recently discovered by the present homeowners. (no doubt it was locked away because it made the original owner of this recipe as frustrated as I am! As I look at this booklet, I wonder if "I" have a secret section in one of "My" walls!).
- 1. Sift flour, Baking Soda, salt and sugar together and cut into shortening.
- 2. Soften yeast in lukewarm water
- 3. Heat vinegar and lowfat milk to lukewarm and combine with yeast.
- 4. Add in liquid to dry ingredients grdually and stir only untilk flour is blended. Dough should be as soft as can be handled.
- 5. Turn into lightly floured board; knead gently 1 minute. Shape as desired.
- 6. Place on lightly greased baking pan.
- 7. Let rise about 1 hour or possibly till double in bulk, in hot place (90 to 95 F.).
- 8. Bake at 375 F ( moderate oven) about 15 min
- I must confess, I did not turn my furnace on and set it at 90 degrees-but I did cover the pan with a towel and located it 11 inches from my kitchen ceiling. And no, it is not a low ceiling and yes-the doors were closed to stop a draft!
- *Note- I STILL say which the vinegar kills the bacteria of the yeast-but
- "you" be the judge. It tastes a little like my Mother's, but it feels pretty condensed-not hard-just condensed!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 189 | |
| Calories from Fat 53 | 28% |
| Total Fat 6.03g | 8% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 1.9g | |
| Cholesterol 0mg | 0% |
| Sodium 147mg | 6% |
| Potassium 51mg | 1% |
| Total Carbs 29.69g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.67g | 4% |
| Protein 3.45g | 6% |
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