Coffee Rolls

Ingredients

• Take twelve cups flour
• one cup white sugar
• one cup butter or lard
• one cup yeast
• three eggs
• three large cups of warm milk or water

Method

1. 1

   Beat eggs and sugar until light, add warm milk or water, then other ingredients.

2. 2

   Let rise overnight, knead, shape, let rise again, and bake.

Nutrition per serving

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 13. The excerpt below is the record exactly as published.

COFFEE ROLLS. Take twelve cups flour, one cup white sugar, one cup butter or lard, one cup yeast and threeeggs. Beat eggs and sugar until very light; add three large cups of warm milk or water, and beat into this the above ingredients. Let it rise over night; if well risen in the morning, knead well with sufficient flour to make a good dough. Set in a warm place to rise again. When sufficiently risen, roll out and cut (a bun-cutter I use), but any shape you like can be used. These are for tea. Mrs. Rost. W. WINSTON. SPANISH BUN. One pound sugar, one cup milk, one-half pound butter, one quart flour, light and sifted, six eggs, one-half tea- spoonful orange flavor, one teaspoonful soda, two tea- spoons cream of tartar, or two spoons baking powder. Icing made with two cups sugar, one and half cups water, whites two eggs, flavor with vanilla. Delightful cake. This, iced with- chocolate, makes a nice variety, and is exceedingly good. Mrs. W. A. ERWIN. MUFFINS No. 1. One pint flour, one-half pint milk, two teaspoonfuls baking powder, two tablespoonfuls sugar, three table- [ 51 ] spoonfuls butter and twoeggs. Mix the dry ingredients together and rub through a seive; melt the butter; beat the eggs till light and add the milk to them. Add this mixture to the dry ingredients, then stir in the melted butter. Beat well and bake twenty minutes. MARY E. HORNER. MUFFINS No. 2. To, one egg beaten very light, add one cupful sweet milk and one cup sifted flour and a little salt. Beat until well mixed and bake in well buttered hot muffin tings, in a quick oven, until well done, or they will fall. In the cook’s language, let them ‘‘soak.”’ Mrs. JAs. H. HORNER, Oxfords: NeeG: BEATEN BISCUIT. Mix well two and three-fourths ounces lard and one teaspoonful salt, into one quart flour, best quality. Make into a stiff dough with sweet milk, and work with quick, elastic movement until the dough pops and pulls like candy. Roll and cut as desired and bake in a moderate oven. Mrs. JAS. H. HORNER. POP OVERS. Two cupfuls flour, three eggs

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