{"id":6371,"slug":"lunch-rolls","title":"Lunch rolls.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two pounds of flour","one ounce of yeast","one ounce of salt","one pint of water"],"ingredients_norm":["flour","yeast","salt","water"],"steps":["Dissolve the yeast and salt in the water.","Add the flour and mix, making a rather hard dough.","Put into a basin, cover with a cloth, and allow to stand for four hours.","Then divide the dough in four parts, roll each one separately into the form of a stick about fourteen inches long and one inch thick.","Put on a cloth on a special roll plank made for the purpose. Take care that the rolls are sufficiently far apart so they will not touch when they raise.","Let them set for about one-half hour.","Then cut each roll of dough in three parts with a sharp knife, make two incisions in the top of each, put into a pan and bake for about twenty minutes."],"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:w131:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4d4e966a8903bd18933a329a5bfde910dcc663e147e1e08871c02bfaf6ab895a","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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/lunch-rolls"}