Cassell's dictionary of cookery

Rolls, Geneva.— No. l. Rub two ounces of butter into a pound of flour till it is as fine as oatmeal; add a pinch of salt, a dessertspoonful of strong yeast, and as much milk as will make a stiff dough. This will be about half a pint. Let it rise for an horn-, Then work in with it two eggs which have been beaten up with as much hot milk as will make them new-milk-warmm ; knead the dough till it is soft and light. Let it rise half an hour longer, form into it small rolls, and bake these in a quick oven. Time to bake, about twenty minutes. No. 2. Dissolve two ounces of fresh butter and a tea- spoonful of salt in a pint of hot milk. Stir in a pound of flour, and when the batter is lukewarm add a quarter of a pint of fresh yeast. Put the dough in a warm place, and let it rise till light. This ^vill be in three or four hours. Work in another half a pound of flour, and let the dough rise again for an hour or two. Dissolve half a tea-spoonful of soda in a table-spoonful of hot water, knead this into the dough, and form it into small rolls three inches long and one wide. Put these side by side in buttered baking-pans, let them rise before the fire for five or six minutes, prick them, and bake in a quick oven. Time to bake, fifteen or twenty minutes. Rolls, Ginger.— Take two ounces of good powdered ginger and a little salt, and mix these ingredients well with two pounds of flour. Make the preparation into a firm but perfectly light dough with German or brewer's yeast in the usual way. Divide into six or eight smaU loaves, and bake. Rolls, Hot.— When hot rolls are sent in from the baker's for breakfast, they should be put into the oven as soon as they amve, because it is seldom well heated in the early morning, and rolls are worth nothing when they are half cold. Two minutes before they are to be served, take them out, divide them into three lengthwise, and put some thin slices of good butter between the rolls ; press them together, and return them to the oven for one minute. Take them out, spread the butter, divide the rolls into halves, place them on a hot clean dish, and serve immediately. Probable cost, Id. each. Rolls (made from risen dough). — No. 1. Take a lump of the dough, divide it into small balls the size of an orange, put these into patty-pans, and set them before the firo for ten minutes to rise. Put them into the oven, and bake them till done enough. When nearly cold grate off the outer crust. Time to bake, fifteen to twenty minutes. No. '2. Take a piece of dough the size of a small loaf. Work into it a slice of butter, lard, or sweet dripping, and one egg. Knead it well, and make it into rolls three inches long and an inch thick. Lay these side by side in a buttered dish, and put them into a quick oven. Do not open the oven-door for a quarter of an hour, then brush the tops of the rolls over with milk, bake them five minutes longer and they will be done enough. Time to bake, twenty minutes.