Cinnamon Rolls

Ingredients

• one pint warm milk
• one-half cup luke warm water
• one-half compressed yeast cake
• one-half cup butter
• same of sugar
• two eggs
• one teaspoonful of soda
• sprinkle lightly with currants

Method

1. 1

   Set a sponge with warm milk, water, and yeast.

2. 2

   At noon, add butter, sugar, eggs, and soda.

3. 3

   Make into dough and let rise.

4. 4

   Roll out, spread with butter and sugar, dust with cinnamon, roll up, cut, place on ends, let rise, and bake.

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 2. The excerpt below is the record exactly as published.

CINNAMON ROLLS. Set a sponge early in the morning with one pint warm milk, one-half cup luke warm water, in which one-half compressed yeast cake has been dissolved. At noon add one-half cup butter, same of sugar, two eggs and one teaspoonful of soda; make into a dough, and let stand to rise. At four o’clock roll, spread with butter, soft sugar, and dust with cinnamon, sprinkle lightly with currants

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