|by Charles Stelzle|
Charles Stelzle's 1918 work was written to "point out the perils connected with the liquor business.
Results 1 - 10 of 414 for hard roll
In a saucepan ... Divide into 16-18 rolls. First, shape ... until golden brown. Rolls should sound hollow when tapped on the bottom. Cool on wire rack.
Dissolve yeast in ... To ensure a hard crust, place pan with boiling water in bottom of oven during baking. Serve warm with jam, or cold. A German staple.
Bake at 425 degrees for 12-14 minutes.
Sift flour, salt and 2 tablespoons of the sugar into a mixing bowl. Dissolve yeast in 1/3 cup warm potato water. Add yeast to flour mixture. Add oil ...
Brown ground beef. ... deep slits into 8 hard rolls. Top with strips of American cheese. Fold wrap with aluminum foil. Bake at 400 degrees for 15 minutes.
Sprinkle yeast in ... Let rest 20 minutes. Then shape in rolls, let rise until dough doubles. Then bake at 400 degrees for about 20 minutes or until done.
Split rolls crosswise. Combine butter ... oven for another 2 minutes. Recipe may be used for submarine rolls or large Italian or French bread loaves, too.
Wash chicken under ... matzos or bread rolls in lukewarm water, ... small amount of broth and whisk in some Wondra or all purpose flour to make a pan gravy.
Combine yogurt, green ... refrigerate. Cut sandwich rolls in half crosswise; ... tomato; top with tuna, dividing equally. Makes 6 servings, 146 calories each.
Arrange lettuce on serving platter. Top with remaining ingredients except dressing. Drizzle with dressing.
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