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ISO: White Mountain Rolls

Last post Nov 18, 2005 12:14 PM by maltesebaby . 3 replies.

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  • ISO: White Mountain Rolls
    When I was a teenager (many moons ago!), I worked in a restaurant. They used to serve dinner rolls called White Mountain rolls. I don't think it was a brand name, just the type of roll.
    They were very, very soft and the outside of the roll is heavily coated in flour (hence, the "white").

    Does anyone have this recipe to share?
  • RE: ISO: White Mountain Rolls
    Is this the recipe you are looking for.
    In loving memory of Suzy
  • RE: ISO: White Mountain Rolls
    White Mountain Rolls

    4 c All purpose flour
    1 ts Baking powder
    1 tb Sugar
    1 tb Melted butter
    2 c Milk, heated to boiling

    hot fat for frying powdered sugar (optional)

    In a bowl, combine flour, baking powder and sugar.
    Mix in the butter and hot milk until a stiff dough is
    formed. Turn out onto a lightly oiled surface and
    knead until smooth and cooled. Divide dough into four
    parts. Shape each into a ball. Divide each into 4
    parts to make 16, then divide each of the resulting
    balls into 2 parts to total 32.

    Cover baking sheets with waxed paper and dust the
    waxed paper lightly with flour.

    On a lightly floured surface, roll out each part of
    dough to make a thin round about 8 inches in diameter.
    Place the rounds on the floured waxed paper. Chill 30

    In a skillet, heat 2 inches of fat to 375 to 400
    degrees F. Vegetable shortening or corn or peanut oil
    may be used but the authentic fat is lard.

    Fold the dough rounds, one at the time, into
    quarters, and, with a sharp-tipped knife, make little
    cuts and cut-outs in the dough. Fry the bread rounds,
    until golden brown, about 1 minute on each side.
    Remove and drain on paper toweling. Store in an
    airtight container in a cool place or in the freezer
    until ready to serve.
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  • RE: ISO: White Mountain Rolls
    Thank you!