Breakfast Rolls

Ingredients

• To 1 lb. of flour
• I oz. of butter
• one egg
• a teaspoonful of baking-powder
• sweet milk enough to make a soft dough

Method

1. 1

   Rub the butter and flour well together, add the egg (beaten till light), a pinch of salt, and the milk, till a soft dough is mixed.

2. 2

   Form into rolls and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 47. The excerpt below is the record exactly as published.

I oz. of butter, one egg, a tea- spoonful of baking-powder, and sweet milk enough to make a soft dough. Rub the butter and flour well to- gether, add the egg (beaten till light), a pinch of salt, and the milk, till a soft dough is mixed. Form into rolls and bake in a quick oven. Rolls, Brentford. — Into 2 lbs. of sifted flour rub very thoroughly Y\ lb. of freshened butter and one coffee-cupful of sand sugar; into one pint of new milk, which has been boiled and cooled, beat lightly the yolks and whites of two eggs, and add to the flour ; put in a gill of yeast, and beat all well together until bub- bles appear ; then place in a warm room to rise. In the rising lies the secret of one's success, for the dough must be so light that it has the ap- pearance of being sour. Mould it into rolls ; place in buttered pans, not allowing them to touch ; let them rise again, and bake twenty minutes in a quick oven. Rolls, French. — Make them up over- night with yeast as for light bread, adding the yolk of an egg to each pint of flour ; work it well, and in the morning work in 1 oz. of butter to a pint of flour. Bake quickly and serve as soon as done. After putting the butter in the dough it should stand to rise until half an hour before baking, when the dough should be formed into rolls and covered with a towel until the oven is ready for them. Make into long, narrow- shaped rolls of small size. Rolls, Hot. — When hot rolls are sent in from the baker's for break- fast, they should be put into the oven as soon as they arrive. Two min- utes before they are to be served take them out, divide them length- wise, and put some thin slices of butter between the rolls ; press them together, and return them to the oven for one minute. Take them out, spread the butter, place them on a hot dish, and serve immediately. Rolls, Vienna. — Finest wheat flour, 8 lbs. ; milk, three and one-half quarts ; water, three and one - half quarts ; compressed yeast, 3% ozs. ; salt, 1 oz. After all the materials have ac- quired the temperature of the room, the flour is poured in a loose heap in the middle of the baking-trough, and a small quantity of the heap on one side mixed to a thin dough with the milk and water previously poured together, and mixed with yeast and salt. The dough is allowed to stand three-quarters of an hour, well cov- ered. After this time, or as soon as fermentation has begun, the dough is mixed intimately with the remain- der of the flour and the rest of the liquid, and left to rise for two hours and a half. It is then cut into pieces weighing each 1 lb., each of which is divided into twelve square pieces of equal weight. The corners of each of these squares having been turned over to the centre, the cakes are put into the oven and baked for fifteen minutes. The heating must be uni- form. If the oven is hotter in one place than another, the cakes must be shifted about. To impart a gloss to the cakes, they are brushed over with a sponge dipped in milk. Rusk (No. 1). — One teacupful of sugar, two eggs beaten together, one cupful of warm milk, one table-spoon- ful of butter, one cupful of lively yeast. Stir in flour until nearly as 39 Rusk BREAD, ETC. Toast, Buttered stiff as pound-cake batter. Set the dough to rise in the evening, and in the morning mould out into rolls with as little flour as possible. When well risen, bake. Rusk (No. 2).— One quart of flour, half a teacupful of yeast, a half-pint of milk, two eggs, a teacupful of sugar, a table - spoonful of butter, half a nutmeg grated. Set a sponge with half the flour, the milk, and yeast. Let it stand in a moderately warm place eight hours, then mix in the rest of the flour, together with the eggs, sugar, and butter. Mould the dough into such form as is pre- ferred, and let the rolls or biscuits stand in a warm place to rise for two hours longer. Then bake in a quick oven. It improves the appearance oi rusks to brush them over with raw egg, and then sift sugar or sugar and cinnamon over them just before being put in to bake. simple process. The barley meal, with the addition of salt to taste, should be mixed with hot milk till it forms a thick paste. Roll out thin and cut into scones. Bake in a quick oven or on a griddle over a bright fire. They should be buttered and eaten hot. Scones, Milk. — Mix in a bowl i lbs. of flour, a teaspoonful of baking- powder, a pint of sour milk, and a little salt. Knead a little with the hands, roll it out, and bake in a quick oven for ten minutes. Scones, Nannie’s. — One pound of flour, two teaspoonfuls of carbonate of soda, a little salt to taste, also a small pinch of fine sugar, one tea- spoonful cream of tartar, buttermilk as much as will make a thin batter. Mix the ingredients thoroughly to- gether, cut into round cakes, and bake on a griddle over the fire. . Sallylunns. — Rub J4 lb. of butter into 2 lbs. of flour. Add a teaspoon- iul of salt, a quarter of a pint of fresh yeast mixed with a pint of lukewarm milk, and three well-beaten eggs. Cover the pan, and let it rise till light.’ Make the dough into thick cakes about five inches in diameter. Bake in a quick oven. Or rub 2 ozs. of butter into 1 lb. of flour

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