Delicious Rolls

Ingredients

• pt. of new milk
• ^ cup yeast
• 1 cup sugar
• 1 cup butter
• 4 eggs
• ^ teaspoon of soda

Method

1. 1

   Set a sponge with warm milk and yeast, beat until smooth.

2. 2

   Add sugar, butter, eggs, and dissolved soda.

3. 3

   Mix in enough flour to make a stiff dough.

4. 4

   Let rise, shape into balls, let rise again, and bake on buttered paper.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 66. The excerpt below is the record exactly as published.

1 cup sugar, mixed with 1 teaspoon cinnamon, 1 cup currants. When all spread, give a light roll with rolling-pin to keep the currants from dropping out. Roll as you would a jelly roll, cut in slices about 1 inch thick, place in pan and bake a light brown; glaze with a spoon of milk and sugar. — Mrs. Chas. Eggleston, Wheeling, 111. CINNAMON ROLLS.— Take 1 lb. bread dough, roll out to 1 inch thick, butter very lightly all over it and sprinkle with 1 tablespoon of cinnamon and Yz cup sugar. Have your dough rolled out twice as long as wide. Roll up the long side over and over and put eggs with water to stick and with a sharp knife cut in 2-inoh rounds and lay in a baking tin close together and let rise and bake in a rich brown. — 'Mrs. Chas. Ellis, Winnetka, 111. VARIATION I. — 3 cups flour, 3 teaspoons baking powder, buttei: size of an Q.gg; mix as little as possible, roll thin, spread with 'brown sugar, cinnamon and a little butter; roll up and slice into H iiich slices, and Ibake in medium oven. — Mrs. C. E. Rawlins, Glen View, 111. DELICIOUS ROLLS.— Set a sponge at 9 o'clock in the even- ing with a pt. of new wilk, warmed, and ^ cup yeast with flour enough to stir with a spoon. Beat until it is perfectly smooth. When the sponge is very light next morning, add 1 cup each of sugar and butter and 4 eggs, cream the butter and sugar together. Add Yz teaspoon of soda dissolved in a little water, and the eggs, I at an time, well beaten, or the yolks well beaten, then the whites well beaten. Mix this into the sponge and beat it thoroughly. Sift in enough flour by degrees to make it as stiff as can be stirred with a wooden spoon. Let it rise again until very light and spongy. Flour your hands and pinch off enough to make a cake, a little larger than an egg. Mould it with as little handling as possible. Bake in pans on buttered paper, but do not let them touch each other. Let them rise again very light, bjpfore baking. When baked mix up the yolk of an tgg with a little milk and spread over the top of the rolls with a cloth and sift flour over that. — Mrs. C. E. Westinghous, Mayfair, 111. COOK COUNTY COOK BOOK 103 FRENCH ROLLS.— Add to 1 pt. scalded milk 1 teaspoon salt, J4 cake yeast, Yz cup sugar, 1 tablespoon butter; stir in flour to make a sponge, let rise over night. Next morning mix stiff and «et to rise again; mix down twice, cut with cake cutter and double over; cook in moderately hot oven. — ^^Mrs. Ella Fairchild, Palatine, 111. FRUIT ROLLS. — Y^ cup shortening, and sufficient sweet milk to make a dough. Mix 3 cups flour and 6 very scant teaspoons baking powder thoroughly; add 2 heaping tablespoons sugar and salt and rub in s<hortening, then add milk, stirred in gradually. Turn dough on board and knead a little, then l-oll out and brush with melted butter; cut with biscuit cutter, and on half sprinkle raisins, turn other half over it and bake, — Mts. C. C. Cleveland, Bartlett, 111. FRUIT AND NUT ROLLS.— Sift together 3 times 3 cups flour, 4 teaspoons baking powder, J^ cup wbite sugar and Y2 teaspoon salt. Work in from Yi ^^ Y^ cup of shortening, then mix to a dough with milk. Turn the dough on to a floured board, knead slightly; then roll out into a rectangular sheet about Y2 of an inch thick. Brush over the sheet of dough with softened but- ter, sprinkle with sultana raisins or currants and hazel nuts cut into several pieces. Roll up the dough compactly, then cut the roll in pieces 1 inch long. Set these on end close together in a buttered pan. Bake about 20 iminutes. — Mrs. William Myers, Franklin, 111. GRAHAM ROLLS.— Stir a pinch of salt and Y2. teaspoon of soda

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