{"id":6333,"slug":"breakfast-rolls","title":"Breakfast rolls.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three pounds of flour","one ounce of salt","one ounce of sugar","two ounces of yeast","milk","butter","luke-warm water","melted butter (for brushing)"],"ingredients_norm":["flour","salt","sugar","yeast","milk","butter","luke warm water"],"steps":["Scald the milk and pour it over the sugar, salt and butter.","Melt the yeast in luke-warm water, mix with the milk, etc., and add half of the flour.","Beat well, cover, and let raise.","Then add the remainder of the flour and let it raise again until it is twice its original volume.","Put on table, roll in shape desired, place on pan, and let raise again.","Brush the top with melted butter, and bake."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w128:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c17133ab96e2e87cbdebfbc416e48a16e15bafe48e787703775a09e44c40b0b9","created_at":"2026-08-02T16:51:22Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/breakfast-rolls"}