Quick Pan Rolls. Roll plain dough to
one-inch thickness or less and fit it into a
greased 12x8 inch pan. With a sharp knife
cut into 12 strips across the pan✪ Quick Pan Rolls and then
lengthwise down the center, making 24 rolls,
one by four inches each. Brush top and cut
sides with melted fat.
Penny Puffs. Pinch off small portions of
plain dough, roll into balls, and place one ball
in each greased muffin cup✪ Penny Puffs. Brush tops
with melted fat.
Crescents. Roll plain or sweet dough
into circular shape, one-fourth inch thick.
Cut into pie-shaped pieces. Brush with
melted fat✪ Crescents. Beginning at the outside edge,
roll to the point and pinch together. Curve
into crescents on greased baking sheet.
When made from sweet dough, crescents
may be iced after baking.
Fan Tans. Roll plain or rich (not sweet)
dough into a rectangular sheet, one-eighth
to one-fourth inch thick. Brush with melted
fat. Cut into strips one inch wide✪ Fan Tans. Pile six
to eight strips one on top of another. Cut
Wheat Flour Institute
ice with confectioner’s icing and sprinkle
with chopped nuts or candied fruits or both.
Confectioner’s Icing
f cup XXXXXX sugar
2 tablespoons milk
l teaspoon vanilla
Blend the milk with the sugar until of spreading
consistency.
Raised Doughnuts. When making sweet
dough add cinnamon, nutmeg, and mace, if
desired. Roll dough one-half inch thick✪ Raised Doughnuts and
cut with doughnut cutter. When light,
fry on each side at 370° F. three minutes.
When cool, roll in sugar.
Bismarcks, "long John’s,” and "twisters”
are made and fried in the same way as dough¬
nuts, only their shapes are different. Con¬
sult a cookbook for these variations of
doughnuts.
Styles of Rolls. For the person who likes
to serve homemade hot rolls, there is an
endless number of forms which are easy to
make. These rolls may be made from plain
bread dough, although some of them may be
made from the foundation sweet dough or
from a dough halfway between the two ex¬
tremes. Directions for making Parker House
rolls and cloverleaf rolls are given in the
chapter on "Batters and Doughs.” (See
page 278.)
Crescents ( Lower left);- Fan Tans (Upper right) ;
Butterfly Rolls (Lower right)
pieces one and one-half inches long through
the pile. Place each short pile on end in a
greased muffin cup.
Bowknots. Roll dough under the hands
into tiny rolls one-half inch thick. Cut in
six-inch pieces. Tie each piece into a knot.
Brush with melted fat and place on greased
baking sheets.
Butterflies. Roll plain or sweet dough
into a rectangle one-fourth inch thick and six
inches wide. Brush with melted fat. Roll
like a jelly roll and cut in pieces, two inches
long. Press across the center of each piece
with a knife handle. Bake on greased baking
sheet.
When made from sweet dough, cinnamon
may be added to the dough. Rolls may be
iced, if desired.
SALT-RISING BREAD ✪ Salt-Rising Bread
Page 291 · 6 recipe records on this page
Presented as published in 1935. 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
Quick Pan Rolls. Roll plain dough to one-inch thickness or less and fit it into a greased 12x8 inch pan. With a sharp knife cut into 12 strips across the pan and then lengthwise down the center, making 24 rolls, one by four inches each. Brush top and cut sides with melted fat.
Penny Puffs. Pinch off small portions of plain dough, roll into balls, and place one ball in each greased muffin cup. Brush tops with melted fat.
Crescents. Roll plain or sweet dough into circular shape, one-fourth inch thick.
Cut into pie-shaped pieces. Brush with melted fat. Beginning at the outside edge, roll to the point and pinch together. Curve into crescents on greased baking sheet.
When made from sweet dough, crescents may be iced after baking.
Fan Tans. Roll plain or rich (not sweet) dough into a rectangular sheet, one-eighth to one-fourth inch thick. Brush with melted fat. Cut into strips one inch wide. Pile six to eight strips one on top of another. Cut
Wheat Flour Institute
ice with confectioner’s icing and sprinkle with chopped nuts or candied fruits or both.
Confectioner’s Icing
f cup XXXXXX sugar 2 tablespoons milk l teaspoon vanilla
Blend the milk with the sugar until of spreading consistency.
Raised Doughnuts. When making sweet dough add cinnamon, nutmeg, and mace, if desired. Roll dough one-half inch thick and cut with doughnut cutter. When light, fry on each side at 370° F. three minutes. When cool, roll in sugar.
Bismarcks, "long John’s,” and "twisters” are made and fried in the same way as dough¬ nuts, only their shapes are different. Con¬ sult a cookbook for these variations of doughnuts.
Styles of Rolls. For the person who likes to serve homemade hot rolls, there is an endless number of forms which are easy to make. These rolls may be made from plain bread dough, although some of them may be made from the foundation sweet dough or from a dough halfway between the two ex¬ tremes. Directions for making Parker House rolls and cloverleaf rolls are given in the chapter on "Batters and Doughs.” (See page 278.)
Crescents ( Lower left);- Fan Tans (Upper right) ;
Butterfly Rolls (Lower right)
[illustration: Crescents (Lower left); Fan Tans (Upper right); Butterfly Rolls (Lower right)]
pieces one and one-half inches long through the pile. Place each short pile on end in a greased muffin cup.
Bowknots. Roll dough under the hands into tiny rolls one-half inch thick. Cut in six-inch pieces. Tie each piece into a knot. Brush with melted fat and place on greased baking sheets.
Butterflies. Roll plain or sweet dough into a rectangle one-fourth inch thick and six inches wide. Brush with melted fat. Roll like a jelly roll and cut in pieces, two inches long. Press across the center of each piece with a knife handle. Bake on greased baking sheet.
When made from sweet dough, cinnamon may be added to the dough. Rolls may be iced, if desired.
SALT-RISING BREAD
Records on this page
Quick Pan RollsPenny PuffsCrescentsFan TansRaised DoughnutsSalt-Rising Bread