6. Knead until elastic; set to rise in warm place until
double in bulk.
7. Knead slightly; shape into rolls.
8. Place in greased baking pans; set to rise.
9. When light, bake in hot oven 15 to 30 mins.
Temperature— 375° to 400°F.
FLOUR MIXTURES
207
Parker House Rolls
1. Roll dough to %" thickness on lightly floured board.
2. Lift dough from board to let it shrink, then cut with
round or oval cutter.
3. Crease each piece through middle with the back of a
case knife; brush over half of the piece with melted butter.
4. Fold over, press edges together, finish as rolls.
Luncheon Rolls
1. Roll dough Ys" thick.
2. Cut with round cutters, one slightly larger than the
other.
3. On the larger round, place a small piece of butter;
moisten edges with warm water.
4. Place smaller round on this, pressing together around
edges, finish as rolls.
Braids
1. Roll dough thick.
2. Cut into rectangular pieces 1'%" by 3".
3. Make 2 lengthwise cuts through the dough, beginning
about 14!' from one end of the strip.
4. Braid the 3 ends together, finish as rolls.
BREAD STICKS.
1 c. milk.
21^ tb. butter.
1 }/^ tb. sugar.
^ T. salt.
14. yeast cake.
14 c. lukewarm water.
1 white of egg.
3>i to 4 c. flour.
1. Make as rolls; beat white of egg and add to sponge.
2. When ready to shape, roll on lightly floured board to
}/2" thickness.
3. Cut with a bread stick cutter or roll on board under
the fingers to about 33^'' long.
4. Place in bread stick pans or on baking sheet to rise.
5. Bake when very light, in hot oven, 12 to 15 mins.
Temperature— 400°F.
208 CANADIAN COOK BOOK
PLAIN BUNS.
He.
1 c. milk.
}4 c. sugar.
VsT.
Y T. salt.
1 tb.
}/8 c. lukewarm water.
^2 cake
ys yeast cake, ifj^mixed at night, or
}/2 yeast cake, if mixed in morning.|3;Z
3 T.
3 tb. butter, softened.
}4 T. cinnamon.
M to 1 c.
About 3 c. flour.
1. Make sponge with milk, }/q c. sugar, salt, yeast and
flour,
2. When Hght add remaining sugar, butter and flour,
sifted with cinnamon. Knead dough until elastic.
3. Let rise until light; knead slightly.
4. Shape into buns ; place in greased baking pan to rise.
5. Bake in a moderate oven, 25 to 30 mins.
6. At end of 15 mins. baking, glaze by brushing buns with
mixture of 1 tb. sugar and 2 tb. milk. Repeat in 5 mins.
CURRANT BUNS.
1. To plain buns, add 3^ c. currants or sultana raisins
(individual, l}/2 tb.).
2. Wash and dry the fruit, add to the sponge after it has
risen.
HOT CROSS BUNS.
1. To plain bun mixture, add 1 T. cinnamon (}/2 c. fruit,
raisins and currants, may be added).
2. Roll dough thick; cut with 3 inch cutter. Make
cuts at right angles on top of biscuit.
4. Let rise; bake; glaze during baking.
CHELSEA BUNS.
1. Make plain bun mixture, using only 1 tb. butter
(individual 1 T.).
2. When dough is light, roll thick.
3. Spread with
IT. 2 tb. butter (softenea).
}4 c. currants or suiiaiia raigjug. j
1 ID.
Z tu.
X4 ^•
c. brown g^g^j..
T. Cjjjj^gj^^jQj^.
FLOUR MIXTURES 209
4. Roll the dough; press edges together.
5. Cut with sharp knife into slices 1" thick.
6. Place close together in greased baking pan, having cut
edges up and down.
7. When light, bake in moderate oven 30 to 35 mins.
Temperature— 400°F, reduce to 375°F.
COFFEE BREAD.
1 c. milk.
1 tb.
4 tb. butter or butter and lard.
1 tb.
}i c. sugar.
HT.
1 T. salt.
2T. ✪ Rolls
Page 62 · 3 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
6. Knead until elastic; set to rise in warm place until double in bulk.
7. Knead slightly; shape into rolls.
8. Place in greased baking pans; set to rise.
9. When light, bake in hot oven 15 to 30 mins. Temperature— 375° to 400°F.
Parker House Rolls
1. Roll dough to %" thickness on lightly floured board.
2. Lift dough from board to let it shrink, then cut with round or oval cutter.
3. Crease each piece through middle with the back of a case knife; brush over half of the piece with melted butter.
4. Fold over, press edges together, finish as rolls.
Luncheon Rolls
1. Roll dough Ys" thick.
2. Cut with round cutters, one slightly larger than the other.
3. On the larger round, place a small piece of butter; moisten edges with warm water.
4. Place smaller round on this, pressing together around edges, finish as rolls.
Braids
1. Roll dough thick.
2. Cut into rectangular pieces 1'%" by 3".
3. Make 2 lengthwise cuts through the dough, beginning about 14!' from one end of the strip.
4. Braid the 3 ends together, finish as rolls.
BREAD STICKS.
1 c. milk.
21^ tb. butter.
1 }/^ tb. sugar.
^ T. salt.
14. yeast cake.
14 c. lukewarm water.
1 white of egg.
3>i to 4 c. flour.
1. Make as rolls; beat white of egg and add to sponge.
2. When ready to shape, roll on lightly floured board to }/2" thickness.
3. Cut with a bread stick cutter or roll on board under the fingers to about 33^'' long.
4. Place in bread stick pans or on baking sheet to rise.
5. Bake when very light, in hot oven, 12 to 15 mins. Temperature— 400°F.
PLAIN BUNS.
He.
1 c. milk.
}4 c. sugar.
VsT.
Y T. salt.
1 tb.
}/8 c. lukewarm water.
½ cake
ys yeast cake, ifj^mixed at night, or }/2 yeast cake, if mixed in morning.|3;Z
3 T.
3 tb. butter, softened.
}4 T. cinnamon.
M to 1 c.
About 3 c. flour.
1. Make sponge with milk, }/q c. sugar, salt, yeast and flour,
2. When Hght add remaining sugar, butter and flour, sifted with cinnamon. Knead dough until elastic.
3. Let rise until light; knead slightly.
4. Shape into buns ; place in greased baking pan to rise.
5. Bake in a moderate oven, 25 to 30 mins.
6. At end of 15 mins. baking, glaze by brushing buns with mixture of 1 tb. sugar and 2 tb. milk. Repeat in 5 mins.
CURRANT BUNS.
1. To plain buns, add 3^ c. currants or sultana raisins (individual, l}/2 tb.).
2. Wash and dry the fruit, add to the sponge after it has risen.
HOT CROSS BUNS.
1. To plain bun mixture, add 1 T. cinnamon (}/2 c. fruit, raisins and currants, may be added).
2. Roll dough thick; cut with 3 inch cutter. Make cuts at right angles on top of biscuit.
4. Let rise; bake; glaze during baking.
CHELSEA BUNS.
1. Make plain bun mixture, using only 1 tb. butter (individual 1 T.).
2. When dough is light, roll thick.
3. Spread with
IT. 2 tb. butter (softenea).
}4 c. currants or sultana raisins. j
1 ID.
Z tu. X4 ^•
c. brown sugar.
TT. cinnamon.
4. Roll the dough; press edges together.
5. Cut with sharp knife into slices 1" thick.
6. Place close together in greased baking pan, having cut edges up and down.
7. When light, bake in moderate oven 30 to 35 mins. Temperature— 400°F, reduce to 375°F.
COFFEE BREAD.
1 c. milk.
1 tb.
4 tb. butter or butter and lard.
1 tb.
}i c. sugar.
HT.
1 T. salt.
2T.
Records on this page
RollsPlain BunsCoffee Bread