Brown Rolls

Ingredients

• One quart Graham flour
• milk enough to make a stiff batter
• one-third cup of yeast
• two eggs
• one large tablespoon of sugar
• one-fourth teaspoon of soda
• piece of butter half the size of an egg
• a little salt

Method

1. 1

   Mix overnight; in the morning add the eggs, sugar, soda, butter, and salt; put in cups, and let stand twenty minutes before baking.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new home cook book (1896), page 116. The excerpt below is the record exactly as published.

a little salt, and a tablespoon of white sugar; pour over this a pint of milk previously boiled and cooled, and one-half teacup of good yeast. When the sponge is light, mould for fifteen minutes, let it rise again and cut into round cakes, butter on one side and turn over on itself, bake in a quick oven. PAEKEE HOUSE EOLLS. Mrs. A. H. Dashiell, Bricksburg, N. J. One quart sifted flour, one-half cup yeast, two table- spoons of sugar, salt, two tablespoons butter and one of lard ; pour one pint of boiling milk over the ingredients, except yeast, and add that when lukewarm ; mix early in the morning, and knead at noon, adding sufficient flour to make as stiff as biscuit; when light knead into rolls; roll out rather thin, cut with a biscuit cutter and then roll oblong, spread a little butter on one end and fold over ; let them rise on the pans before baking. They ought to bake in ten or fifteen minutes. In cold weather the sponge should be made at night. PAEKEE HOUSE EOLLS. Mrs. L. J. Tilton. Boil one pint of sweet milk, and when partly cooled 292 THE HOME COOK BOOK. melt in it half a cup of white sugar and one tablespoon of lard or butter; when lukewarm, add half a cup of yeast; make a hole in two quarts of flour and pour this mixture in. If for tea, set to rise over night, in the morning mix well and knead for half an hour, then set to rise again ; about four o'clock knead again for ten or fifteen minutes ; roll out thinner than for biscuit, rub melted butter upon half the surface and fold it upon the other ; set to rise once more in pans, and. when light bake twenty minutes in a hot oven. DETEOIT EOLLS. Mrs. A. M. Gibbs. Put one pint warm milk in the middle of two quarts flour, beat up a thick batter, a little stiffer than pancakes, and add one-half cake German compressed yeast. When light knead up like bread, kneading the dough out in a long roll and folding over like pie crust, doing this six or seven times. When again light, add apiece of butter size of a large egg, pulling it through the dough, then work in two eggs, and one tablespoon sugar that has been beaten together very light. Knead again same as before. Roll out on your bread board with rolling pin, cut with small round or oval cutters, dipping cutter occasionally in a cup of melted lard or drippings instead of flour, and put in pans to rise. When creamy light, bake, it will expedite the rising, to set the pans over hot water. FRENCH EOLLS. Mrs. Thos. Orton. Take one-half cup of yeast, rub a small one-half cup of VALUABLE RECIPES. 293 butter in the flour (you will have to guess the quantity), then add the yeast, and water enough to wet ; mix as for soda biscuit. Let it rise till morning. Roll in thin sheets, and cut into squares, spread a very little butter on each, and sprinkle a little flour on to roll up. Put in the pan when light, bake twenty minutes. Nice. FKENCH KOLLS. Etta C. Springer. One quart flour, add two eggs, one-half pint milk, table- spoon of yeast, knead it well ; rise till morning. Work in one ounce of butter and mould in small rolls ; bake immediately. BEOWN KOLLS. Mrs. Melancthon Starr, Rockford, 111. One quart Graham flour, milk enough to make a stiff batter, one-third cup of yeast, and mix overnight; in the morning add two eggs, one large tablespoon of sugar, one- fourth teaspoon of soda, piece of butter half the size of an egg

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