Buns

Ingredients

• Add butter
• Add sugar creamed
• egg well beaten
• raisins or currants, which have been floured
• rest of flour, or enough to make a soft dough
• and salt

Method

1. 1

   Beat until smooth; cover and let rise until light, in a warm place, free from draft — about one hour.

2. 2

   Add butter and sugar creamed, egg well beaten, raisins or currants, which have been floured, rest of flour, or enough to make a soft dough, and salt.

3. 3

   Turn on board; knead lightly; place in greased bowl.

4. 4

   Cover and set aside in a warm place, until double in bulk, which should be in about two hours.

5. 5

   Shape with hand into medium-sized round buns; place in well-greased pans about two inches apart.

6. 6

   Cover and let rise again — about one hour, or until light.

7. 7

   Glaze with egg diluted with water; with sharp knife cut a cross on top of each; bake twenty minutes.

8. 8

   Just before removing from oven, brush with sugar moistened with water.

9. 9

   While hot, fill cross with plain frosting.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 104. The excerpt below is the record exactly as published.

and sugar creamed, egg well beaten, raisins or currants, which have been floured, rest of flour, or enough to make a soft dough, and salt. Turn on board; knead lightly; place in greased bowl. Cover and set aside in a warm place, until double in bulk, which should be in about two hours. Shape with hand into medium-sized round buns; place in well-greased pans about two inches apart. Cover and let rise again — about one hour, or until light. Glaze with egg diluted with water; with sharp knife cut a cross on top of each; bake twenty minutes. Just before removing from oven, brush with sugar moistened with water. While hot, fill cross with plain frost- ing. OVEN SCONES 2 cakes compressed yeast 1 cup raisins 2 cups milk, scalded and cooled V2 cup citron 1 tablespoon sugar 1 egg 1 cup sugar CVi cups sifted flour 1/3 cup of lard or butter 1 level teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add three cups of flour and beat well. Cover and let rise in a warm place, free from draft, until light — about one hour. Then add butter and sugar cfeamed, the egg well beaten, fruit well floured, balance of flour, to make a soft dough, and the salt. Turn 271 BREAD, HOT-CAKES, ETC. wI^SyfiFour on board; knead lightly; form into twelve round cakes; cover and allow them to rise fifteen minutes. Then roll one fourth inch thick; cut across each way nearly through, maldng an impression of four cakes. Place in well-greased pans; let rise about one hour^ or until double in size. Then brush with egg diluted with water. Bake fifteen minutes in a moderate oven. ENGLISH SCONES Yi pound flour i -' .' 3 ounces sugar 1 ' ' 2 ounces lard J , : ,; 2 teaspoons baking powder ' Beat the sugar and lard to a cream; add the egg, then the milk and flour sifted with the Ijaking powder. Have the currants well washed and drained and mix them in before all the flour is added. Make a soft dough; roll out and cut like tea biscuits. Bake in a quick oven. TEA BISCUIT 2 cups flour Vz teaspoon salt 2 teaspoons baking powder 1 tabicspoon lard Milk or water to make soft dough Mix the dry ingredients in a bowl; rub in the lard with the tips of the fingers; add milk to make a dough just stiff enough to roll out. Roll one half inch thick; cut with a roimd cutter and bake in greased tins. TEA ROLLS 1 cake compressed yeast 1 tablespoon sugar Va cup milk, scalded and cooled 3 cups sifted flour 1/2 cup lukewarm water 2 tablespoons melted lard Yz teaspoon salt Dissolve the yeast and sugar in the lukewarm liquid. Add lard (or butter) and half of the flour; beat until smooth; add rest of flour, or enough to make a moderately firm dough, and the salt. Knead thoroughly; roll out and shape as Parker-House rolls. Place in well-greased, shallow baking pans; cover and set to rise in a warm place, free from draft, for about two hours. When light, bake in a hot oven ten minutes. 272 FL^igli^^ono^ur BREAD, HOT-CAKES, ETC> LUNCH ROLLS 1 cake compressed yeast 4 cups sifted flour V/4 cups milk, scalded and cooled 1 egg 1 tablespoon sugar 2 level tablespoons lard 1 teaspoon salt Dissolve the yeast and sugar in the lukewarm milk; add lard (or butter) and two cups of flour. Beat thoroughly; then add egg well beaten, balance of flour gradually, and salt

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