Breakfast Rolls

Ingredients

• Flour 2 quarts
• sugar 1 table-spoonful
• butter 1 table-spoonful
• yeast one-half cup
• scalded milk 1 pint
• and a little salt

Method

1. 1

   Set to rise until light, knead, and bake in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 99. The excerpt below is the record exactly as published.

utter, 3 table-spoonfuls of sugar, one-half cup of yeast and a little salt. Mix thoroughly with a pint of scalded milk when it is nearly cold. This will seem hard, but when raised will mould easily. Mix at night and mould in the morning. Cut out and let them stand until raised again. Then bake. 290 DOMESTIC GUJDE. BAKING POWDER BISCUIT. One important point is having a hot oven, and another is to have the flour sifted, and roll the dough as soft as you can handle. Then more baking powder is needed. For each tea-cup of flour take a tea-spoonful of powder. One table- spoonful of butter is sufficient for i quart of flour. After rubbing the butter and powder into the amount of flour needed, turn in cold water (milk will do), stirring all the time till the right consist- ency is reached. Salt, and then roll lightly, and bake at once. I warrant these will prove flaky, feathery, delicious and more nutritious than bis- cuit raised with yeast. QUICK BISCUITS. Mix I quart of sweet milk with half a cup of melted butter. Stir in a pinch of salt, 2 tea- spoonfuls of baking powder, and flour enough for a stiff batter. Have the oven at a brisk heat, and drop the batter, a spoonful in a place, in buttered pans. They will bake in 1 5 minutes. GRAHAM BISCUITS. Take i quart of water or milk, butter the size of I Ggg^ 3 table-spoonfuls of sugar, 2 table-spoonfuls of bakers' yeast, and a pinch of salt. Take enough white flour to use up the water, making it the consistency of batter cakes. Add the rest of the ingredients and as much Graham flour as can be stirred in with a spoon. Set it away till morning. In the morning grease pans and flour hands. Take COOKING DIVISION. 29 1 a lump of dough the size of an egg, roll lightly be- tween the palms, let them rise 20 minutes, and bake in a tolerably hot oven. RUSKS. Take enough of light dough and work in a tea- cupful of sugar and nearly as much shortening. Mould out some as for light biscuits, or take a tea- cupful of yeast, half a cup of lard or butter, a lit- tle soda, knead together, and when it rises mould out, and raise again before baking. SPANISH BUNS. One pint flour, i pint sugar, i cup sweet milk, i cup butter, 4 eggs, beat separate ; i table-spoon- ful of cinnamon, i tea-spoonful cloves, i tea-spoon- ful soda, 2 tea-spoonfuls cream tartar or 3 spoon- fuls baking powder. Bake in tins an inch thick, and when taken from the oven sprinkle with white sugar while hot. ROLLS. Two quarts sifted flour, a little more than a pint of milk, i table-spoonful of lard, a little salt, a table-spoonful of white sugar,and one-half a cup of yeast. Scald the milk and let it stand to cool, put the sugar into the milk and rub the lard into the flour; make a hole in the center of the flour, pour in the milk and yeast, add the salt, sprinkle a little flour over the whole, set to rise, and when very light mix in the rest of the flour; let it rise again; about an hour before tea roll out very lightly, cut with the cover of a large baking powder box, 292 DOMESTIC GUIDE. fold even (like a turnover), let rise till very light, and bake in a quick oven 20 minutes. PARKER HOUSE ROLLS. One pint scalded milk ; let it cool and add 2 table-spoonfuls of sugar, 2 of lard, 2 of yeast and a little salt. In winter mix in batter over night, in the morning knead, set to rise again, and at noon roll out very thin ; cut in large rounds, put on a piece of butter, and lay the dough over it, let it rise again and bake for tea. In summer mix early in the morning instead of at night. FRENCH ROLLS. Into I pound of flour rub 2 ounces of butter and the whites of 3 eggs, well beaten, add a table- spoonful of good yeast, a little salt and milk enough to make a stiff dough, cover and set in a warm place till light, which will be an hour or more, according to the strength of the yeast Cut into rolls, dip the edges into melted butter to keep them from sticking together and bake in a quick oven. CINNAMON ROLLS. Take a piece of pie crust, roll it out, and cut it in narrow strips ; sprinkle cinnamon over it, roll it up tight, and put it in a clean tin pan, which has been well oiled with butter, brown nicely and bake,, then serve on the table. BREAKFAST ROLLS. Flour 2 quarts, sugar i table-spoonful, butter I COOKING DIVISION. 293 table-spoonful, yeast one-half cup, scalded milk i pint, or water if milk is scarce, and a little salt

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