{"id":7386,"slug":"tea-rolls","title":"TEA ROLLS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of milk","one cake of compressed yeast","one and one-half cups of flour","one-quarter cup of sugar","one and one-half teaspoons of salt","two eggs","one-third cup of butter","enough flour to knead"],"ingredients_norm":["milk","cake of compressed yeast","and half cups of flour","sugar","and half teaspoons of salt","egg","third cup of butter","enough flour to knead"],"steps":["Scald one cup of milk and when lukewarm dissolve one cake of compressed yeast and add one and one-half cups of flour.","Beat thoroughly, cover and allow to stand until light.","Add one-quarter cup of sugar, one and one-half teaspoons of salt, two eggs, one-third cup of butter and enough flour to knead.","Allow to rise again until light.","Shape into round or small oblong finger rolls, and place in buttered pans close together.","When light bake in hot oven."],"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/12350","source_ref":"pg:12350:w61:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f37207a1f8272509ed40a91177ca8d4649a419cc235837438ec4874a1f523d14","created_at":"2026-08-02T16:59:57Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/tea-rolls"}