Bakers' Rolls
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost: id. each.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1592. The excerpt below is the record exactly as published.
a piece of butter the size of an egg, and make a hole in the centre of the flour, not quite to the bottom of the bowl. Pour into this a tea-spoonful of fresh light yeast, with thi-ee-quarters of a pint of warm milk and an egg, add as much flour as will make a thin batter, sprinkle a little flour over it, and leave it in a warm place to rise. In about three hours knead it thoroughly with the fists, and divide the dough into rolls. Lay these on a floured baking-tin, let them rise again for ten or fifteen minutes, brush over with milk, and bake in a weU-hcated oven. Time to bake, about a quarter of an hour. Probable cost. Id. each. No. 3. Stir a slice of fresh butter into haK a pint of new milk until it is tlissolved. Add half an ounce of sweet German yeast dissolved in a little warm water, and stir the whole into two pounds of flom- which have been mixed with half a tea-spoonful of salt. Knead the dough thoroughly with the fists till it is smooth and shining, cover with a cloth, and set it on a warm hearth to rise. Divide it into rolls, lay these on a floured baldng-tin, let them rise before the fire for half an hour, and bake in a moderate oven. When rolls are wanted fresh for breakfast, this dough may be kneaded overnight, and left on the hearth till morning. Time to bake, fifteen to twenty minutes. No. 4. Put a pint of hot milk into a bowl, and stii- into it until dissolved two ounces of butter and two ounces of lard. Add a beaten egg, and let the milk cool, then stir the whole into a pound of flour. Ivncad it well, and put it into a warm place to rise. When light, add another half-pound of flour, and let it rise again. Roll it out, stamp it into cakes, lay these in buttered pans, cover them, and let them rise. When light, prick them, and bake in a quick oven. Time to bake, fifteen to twenty minutes. Probable cost, l^d. each. Rolls, Bakers', American (aec Bakers' Polls, American). Rolls, Beef (a Eechauffe).— When cold boiled beef is objected to, it may be wai-med up as follows: — Cut the meat into thin slices of uniform size and shape. Sprinkle over each slice a little pepper and salt, with a pinch of chopped parsley, and a mushroom or an anchovy chopped small. Lay over the season- ing a slice of bacon of the same size as the beef, roll the meat up, and tie it round with thin twine. Frj- the rolls in plenty of hot fat, and when they are nicely browned all over, drain, and serve with brown gravy poured over them. Time, fry till brown. Rolls, Brentford (*w Brentford EolLs). Rolls, Cream of Tartar.— Mix a tea- spoonful of cream of tartar and half a tea- spoonful of soda with a pint of fine flour. Add as much milk only as will make the dough fii-m enough to be rolled out, and handle it as lightly as possible. Roll it out on a weU- floured board, and stamp it in rounds an inch thick. Bake in a quid;; oven. Time to bake, ten to fifteen minutes. Rolls, Flour and Potato.— Roll and dry one pound of potatoes, mix them with two ounces of sweet cream and half a pint of milk, and rub them through a wire sieve into a pound and a half of flour. Mix a giU of warm milk with a little yeast, and add this to the flour. Make into dough, let it rise before the fire, form into roUs, and bake quickly. 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 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 ROL (768) ROL 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
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Cook this with the app: pantry check, scaling, and the assistant.