Bran Rolls

Ingredients

• To 1 1/4 cups clean wheat bran
• 1 cup entire wheat flour
• 1/2 cup best molasses
• 1 1/2 cups sour milk
• 1/2 teasp soda
• 1/2 teasp salt
• a little melted butter
• 1 beaten egg

Method

1. 1

   Mix ingredients and bake in well greased gem pans in a moderately quick oven.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 15. The excerpt below is the record exactly as published.

r, 2 cups sour milk in which dissolve 1 teasp soda, Vz teasp salt, and sifted flour to make a stiff batter. Bake in well greased roll ans in a quick oven. — [E. I. Me. Bran Rolls To 1^4 cups clean wheat bran add 1 cup entire wheat flour, V2 cup best molasses, 1% cups sour milk in which dissolve ^^ teasp each soda and salt. These are all the ingredients that are necessary, but the rolls will be more palatable and lighter if a little melted butter is added and 1 beaten egg. Bake in well greased gem pans in a moderately quick oven. Bran rolls or bread help to cure constipation. — [Mrs. H. E. R., Vt. 28 FARM AND HOME COOK BOOK Potato Rolls Pare and boil until soft 4 good sized potatoes, then mach them smooth and add 1 heaping tablesp butter, 1 teasp salt, 1 or 2 well-beaten eggs, 1 pt sweet milk, lukewarm, and 1 scant pt light bread sponge, with enough flour to make a dough that can be kneaded. Set in a warm place to rise, and when light shape into balls the size of an egg. Let rise again, and when very light bake 15 or 20 minutes in a moderately hot oven. — [E. L. R., S. D. Plain Buns Mix together i/l cup lively yeast, 1 cup sweet milk, scalded and cooled to lukewarm, V2 teasp salt, and 2 cups warm flour. Cover, and set in a warm place to rise, and when very light work in V2 cup sugar and 2 tablesp butter; then knead well about 10 minutes, using no more flour than necessary. Shape into biscuits a little larger than an egg, place on buttered tins, and set in a warm place to rise. When very light bake in a moderately hot oven. The tops of the buns may be brushed over with the beaten white of an egg sweetened, about 15 or 20 minutes before removing from the oven, or sprinkled with moist sugar just afte- -emoving from the oven. — [Miss E. I. B., Cal. Sweet Buns or Rusks Mix together 1 pt mashed potatoes, 1 cup sugar, and 1 cup liquid yeast. Let stand in a warm place over night, and next morning add 1 scant cup butter, 1 cup sugar, 2 or 3 well-beaten eggs, and warm sifted flour enough to make a sponge. Set in a warm place to rise and when light knead, using no more flour than necessary. Let rise again, then shape into small buns, put in well greased pans, let rise till light, then brush the tops with sweet cream, sprinkle with sugar and bake in a mod- erate oven. Another way: After the dough has raised for the second time, roll out ^^ inch thick, spread with cream, sprinkle v/ith sugar, roll up like jelly cake, pinch the edges, and cut off slices about % inch thick. Place flat on a well greased pan, let rise till light, and bake in a moderately quick oven. — [E. M. C, Mich. Rusks To 2 cups raised bread dough add 1 cup sugar, scant i/^ cup butter, 1 or 2 well-beaten eggs, and sifted flour enough to make a stiff dough. Set in a warm place to rise, and when light mould into small biscuits, shaped high. Let rise again, and when light sift sugar and cinnamon over the tops and bake. — [M. D., O. RUSKS AND BRETZELN 29 Com Rusks To 2 cups corn meal add 3 cups boiled milk, 1 cup lard, and 2 cups sugar, and when lukewarm add 1 cup liquid yeast. Let stand in a warm place over night, and next morning add 1 teasp salt and a small pinch of soda dissolved in a little warm water. Knead with no more flour than necessary, shape into rolls, and set in a warm place to rise. When very light, bake in a moderate oven. — [Mrs. E. A. N., Pa. Sweet or Salt Bretzeln Mix 1 large tablesp lively yeast with 1 cup lukewarm milk, and mix well into 1 y2 lbs sifted flour. Cream % lb butter with 2 ozs sugar, add 2 or 3 well-beaten eggs, with a little salt and 1 tablesp liquid yeast. Put the two mixtures together and knead until well mixed, then cut the dough into thin round bars or strips, about 7 inches long, tapering at the ends, twist into any desired forms, put in well buttered pans, allowing space between for swelling, set in a warm place to rise, and when light brush with the white of an egg, dust with sugar, and bake a light brown. If salt bretzeln are wanted omit the sugar from the recipe and a little before removing from the oven sprinkle with coarse table salt. — [S. E. W., O. Swieback Dissolve 1 cake compressed yeast in ^^ cup lukewarm milk, add 1/4 teasp salt

Cook this with the app: pantry check, scaling, and the assistant.