Buns

Ingredients

• Half a yeast-cake
• one pint of milk
• one quart of flour
• one tablespoon of lard

Method

1. 1

   Mix thoroughly and set in a moderately warm place until very light.

2. 2

   Knead the dough a little, make it into rolls, and place in pans.

3. 3

   When they have risen, bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 198. The excerpt below is the record exactly as published.

One pint of milk, one yeast-cake, whites of two eggs, one tablespoon of butter, one tablespoon of sugar, one tablespoon of salt, two pounds of flour, or about that quantity. Put your yeast-cake in one cup of tepid water and let it stand one hour. This is a good way to test yeast ; when it rises to the top, it is good. At this point add one heaping tablespoon of flour and let it stand until it is required. Scald the milk and let it get cold, but not chilled. Sift the flour into a bowl, pour the milk in the centro, then add salt, sugar, and butter. It is a good pian to add the butter to the milk when it is nearly cold. Nezt add the whites of the eggs, which must be whipped very light. Mix well without adding any extra flour, and lastly add the yeast. Mix ali together with a wire whisk until it is so that you can work it with your hands. Then take it out of the bowl and work well on a board until it will not stick to the hands or board. Put back into the pan and let it rise. When light, take out small pieces, roll with the hands on the board, and put them in pans dose together, so they will keep their shape, and let them rise until they are very light ; brush them with egg and bake in a moderate oven for twenty minutes. Before you take them out, brush off with melted butter, and give them a few minutes more in the oven. Serve hot. Small rolls may be tied 862 MR8. SXELT^a COOK BOOK with rìbbon bef ore going to the table, or they may be senred in log-oabin style. Parker HouBe Bolla One quart and a half of flour, one tablespoon of lard, three gills of boiled milk cooled, one-half cup of granulated sugar, and three-quarters of a cake of yeast dissolved in quarter of a cup of water. Make a hole in the centre of the flour and put in the other ingrediente. Mix as if making sponge and let it rise over night, keeping it moderately warm. In the moming knead thoroughly and leave it to rise till noon, then cut with a biscuit cutter. Spread one-half of each biscuit with butter, and fold over. Place in a pan and leave to rise until nearly time to serve. Bake in hot oven for twenty minutes. BoUb Half a yeast-cake, one pint of milk, one quart of flour

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