Buns and Rolls

Ingredients

• two ounces of butter
• each pound of bread dough

Method

1. 1

   Add butter to bread dough for rolls; add a little sugar for buns.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 27. The excerpt below is the record exactly as published.

BUNS AND ROLLS. Add to each pound of bread dough two ounces of but- ter, work in well for rolls. For buns add a little sugar. PLAIN COFFEE CAKE. To each pound of bread dough add two eggs, three ounces of sugar, three ounces of butter and a little lemon rind grated. Add enough flour to make a stiff dough ; roll out and bake in a flat pan ; wash with a mixture of milk, when raised, and sprinkle with sugar and cinna- mon; bake in a quick oven. If cakes made with yeast are washed with beaten egg they will have a nice appear- ance when baked. FINE COFFEE CAKE. Two pounds of sifted flour, one pound of worked but- ter, two cakes of yeast, salt, six ounces of sugar, one pint of milk, grated lemon rind, eight eggs. Dissolve the yeast in the milk, set a sponge. When raised add sugar, butter and eggs, beat up well, put in a pan, let it raise. Wash and sprinkle with chopped almonds and sugar, and bake. LIGHT COFFEE CAKE. Sift one pound of flour, beat to a cream three-quarters of a pound of flour; add seven ounces of sugar, eight eggs and two pieces of compressed yeast dissolved in hike warm milk, a few currents, citron, and lemon rind; add flour last; pour into a cake mould and let it raise and bake. STREUSEL COFFEE CAKE. Make dough of two pounds of flour, set the sponge with two pieces of yeast cake; when raised, add six eggs, eight ounces of sugar, three-quarters of a pound of melted butter, flavor, roll out and put in flat pans; when raised, [75] put on top the streusel; made of two ounces of butter

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