Rolls, French.. — No. l. Dissolve a quar-
ter of an ounce of Genxian yeast in a quarter
of a pint of wai-m mUk. Add a well-beaten
egg, and stir the whole into a pound of flour
into which an ounce of butter✪ Rolls, French (Method 1) has been rubbed.
Beat the mixture till it is stiff and smooth, let
it rise for an horn', then — without kneading it
• — drop it in little lumps upon buttered tins,
and bake in a weU-heated oven. Wlien it is
nearly cold grate off the outer crust. Time to
bake, about a quarter of an hour. No. 2. Rub
four ounces of fresh butter into two pounds of
flour until it is as fine as oatmeal. Add half a
tea-spoonful of salt, two beaten eggs, two
table-spoonfuls of fresh yeast, and as much
lukewiirm milk as wUl make a soft dough.
Dredge a little flour over this, cover the bowl
with a cloth, and put it on the hearth to rise.
In about two hours make it into rolls three
inches long and an inch thick. Lay these on
a baking-tin, and bake in a quick oven. Two
or three minutes before they are done enough,
brush them quickly over with milk. Time
to bake, about twenty minutes. No. 3. Rub
two ounces and a half of butter into one pound
of fine fiour, add a pinch of salt, the whites of
three eggs whisked to a firm froth, and as
much lukewarm milk as will make a soft dough.
Cover the bowl, and set it on the hearth or in
a warm place to rise. When it is light, which
^vall be in about an hour, divide it into small
rolls, and bake these in a quick oven. Time
to bake, about a quarter of an horn-.
Rolls, French (another way). — Dr.
Kitchiner gives the folio mng as the bakers'
method of making French roUs in his day : —
Put a peck of flour into the kneading-trough,
and sift it through the brass wire sieve ; then
rub in three-quarters of a pound of butter,
and when it is intimately blended vnth. the
flour, mix up with it two quarts of warm
milk, a quarter of a pound of salt, and a pint
of yeast. Let these ingredients be mixed with
the flour and a sufficient quantity of warm
water to knead it into a dough ; let it stand
two hours to prove, and then be moulded into
roUa or bricks, which should be placed on
tins and set for an hour in the prover. Place
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them in a brisk oven for about twenty minutes,
and, when drawn, the rolls are to be rasped.
Rolls, French (another way).— &'e aho
French RoUs.
Rolls, Fruit. — Dissolve an ounce and a
half of butter and half a tea-spoonful of salt
in a pint of boiling milk, and half an ounce
of yeast in a table-spoonful of warm water.
When the milk is nearly cold, mix with it an
egg, half the yeast, and three-quarters of a
pound of flour. Cover it, and put it in a warm
place to rise. When light, knead in another
half a pound of flour✪ Rolls, Fruit, and let it rise again.
Make the pastry into rings by rolling it out in
pieces half an inch thick and half an inch
wide. Pinch the ends together, lay the rings
on buttered pans, let them rise before the fire
for a few minutes, prick them again, and bake
in a well-heated oven. Time to bake, twelve
to fifteen minutes. These rolls are delicious
served with stewed fruit and cream.
Page 1594 · 4 recipe records on this page
Presented as published in 1892. 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
Rolls, French. — No. 1. Dissolve a quarter of an ounce of German yeast in a quarter of a pint of warm milk. Add a well-beaten egg, and stir the whole into a pound of flour into which an ounce of butter has been rubbed. Beat the mixture till it is stiff and smooth, let it rise for an horn', then — without kneading it • — drop it in little lumps upon buttered tins, and bake in a well-heated oven. When it is nearly cold grate off the outer crust. Time to bake, about a quarter of an hour. No. 2. Rub four ounces of fresh butter into two pounds of flour until it is as fine as oatmeal. Add half a tea-spoonful of salt, two beaten eggs, two table-spoonfuls of fresh yeast, and as much lukewarm milk as will make a soft dough. Dredge a little flour over this, cover the bowl with a cloth, and put it on the hearth to rise. In about two hours make it into rolls three inches long and an inch thick. Lay these on a baking-tin, and bake in a quick oven. Two or three minutes before they are done enough, brush them quickly over with milk. Time to bake, about twenty minutes. No. 3. Rub two ounces and a half of butter into one pound of fine fiour, add a pinch of salt, the whites of three eggs whisked to a firm froth, and as much lukewarm milk as will make a soft dough. Cover the bowl, and set it on the hearth or in a warm place to rise. When it is light, which will be in about an hour, divide it into small rolls, and bake these in a quick oven. Time to bake, about a quarter of an horn-.
Rolls, French (another way). — Dr. Kitchiner gives the following as the bakers' method of making French roUs in his day : — Put a peck of flour into the kneading-trough, and sift it through the brass wire sieve ; then rub in three-quarters of a pound of butter, and when it is intimately blended vnth. the flour, mix up with it two quarts of warm milk, a quarter of a pound of salt, and a pint of yeast. Let these ingredients be mixed with the flour and a sufficient quantity of warm water to knead it into a dough ; let it stand two hours to prove, and then be moulded into rolls or bricks, which should be placed on tins and set for an hour in the prover. Place
ROL
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them in a brisk oven for about twenty minutes, and, when drawn, the rolls are to be rasped.
Rolls, French (another way).— See also French Rolls.
Rolls, Fruit. — Dissolve an ounce and a half of butter and half a tea-spoonful of salt in a pint of boiling milk, and half an ounce of yeast in a table-spoonful of warm water. When the milk is nearly cold, mix with it an egg, half the yeast, and three-quarters of a pound of flour. Cover it, and put it in a warm place to rise. When light, knead in another half a pound of flour, and let it rise again. Make the pastry into rings by rolling it out in pieces half an inch thick and half an inch wide. Pinch the ends together, lay the rings on buttered pans, let them rise before the fire for a few minutes, prick them again, and bake in a well-heated oven. Time to bake, twelve to fifteen minutes. These rolls are delicious served with stewed fruit and cream.
Records on this page
Bakers' RollsRolls, French (Method 1)Rolls, Cream of TartarRolls, Fruit