Coffee Rolls

Ingredients

• Additional ingredients: 1 egg.
• 1/2 c. raisins (cut fine).
• Pour the hot milk over the butter, sugar, and salt.

Method

1. 1

   When lukewarm add the yeast, raisins, egg (well beaten), and flour enough to knead.

2. 2

   Knead till smooth and elastic and let rise overnight.

3. 3

   Roll out in a thin sheet, brush with melted butter, sprinkle with sugar and cinnamon, and roll like a jelly roll.

4. 4

   Cut in small slices, place close together in a buttered baking-pan, let rise till double their bulk, and bake about 30 min. in a hot oven.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 15. The excerpt below is the record exactly as published.

Coffee rolls .... 3C. — 4tb. 4tb. itsp. IC. — Buns 3C- — 4tb. 4tb. itsp. 1 I C. — Breadsticks .... 3C- _ZL 2tb. 3tb. itsp. _!_ "=■ - d,:...l,CjOO^:;Ic 32 THE PRACTICAL COOKBOOK General Directions. Amounts of flour given should be used cautiously, as different brands vary greatly. For all these recipes the yeast should be dissolved in lukewarm water (i yeast cake to \ c.) before using. Pour hot liquid over butter, sugar, and salt. Add yeast to the above mixture when it is lukewarm. For Waier bread and Milk Bread add enough flour to knead. For Graham bread and Whole-wheat bread all the flour should be added and the whole well beaten. Set in a warm place, cover- ing the bowl well, and let stand 8 or lo hr,, or until double its bulk. Knead for a second time, then shape the dough or, for Graham bread and Whole-wheat bread, beat well. Fill pans \ full, let rise until twice its original size, and bake in a moderate oven until it is light and well browned and there is no crackling in the loaf (45 to 75 min.). Water bread. Will make 2 loaves or 2 pans of biscuits. Use only enough flour to make a dough that can be handled easily, and knead until smooth and elastic. Milk bread. See Water bread (above). Half water and half milk may be used in place of 2 c. milk. Graham bread. Will make r loaf. Should rise in pans until a little less than twice original size. Whole-wheat bread. Proceed as for Graham bread (above). Rolled-oats bread. Additional ingredients: \ c, molasses, I c. rolled oats. Add boiling water to rolled oats, let stand \ hr., and add other ingredients ; let rise overnight, beat thoroughly, turn into buttered bread-pans ; let rise again, and bake. Raised flour muffins. Additional ingredient: I egg. Add butter, sugar, and salt to hot milk ; when lukewarm add yeast cake to this mixture, then egg (well beaten) and flour. Beat thoroughly, cover, and let rise overnight. In the morning fill buttered gem-pans \ full, let rise till pans are full, and bake 30 min. in moderate oven. Oatmeal muffins. Additional ingredient: \c. cold cooked oatmeal. Mix the hot milk with the oatmeal and proceed as for Raised flour muffins (above), omitting the egg. STARCH 33 Parker House rolls I. Put milk, butter, sugar, and salt into a mixing-bowl. When lukewarm add yeast and 3 c. flour. Beat well, cover, and let rise till light. Add enough more flour to make dough stiff enough to knead, and let rise again. When double its bulk, knead again, roll out, shape, and let rise till light in buttered pan. Bake in hot oven 12 to 15 min. If made overnight, ^ yeast cake is enough. Luncheon rolls. Additional ingredients : 1 egg, 1 tb. lard, ^ tsp. grated lemon rind. Add sugar, salt, and shortening to milk. When lukewarm add yeast and J c. flour. Cover and let rise ; then add egg, lemon rind, and enough flour to knead, and let rise again. Roll ^ in. thick, shape with biscuit-cutter, place in buttered pan ; let rise again, and bake. Coffee rolls. Additional ingredients: i egg, J c. raisins (cut fine). Pour the hot milk over the butter, sugar, and salt.

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