Detroit Rolls

Ingredients

• Put one pint warm milk
• two quarts flour
• one-half cake German compressed yeast
• a piece of butter size of a large egg
• two eggs
• one tablespoon sugar

Method

1. 1

   Beat up a thick batter, a little stiffer than pancakes, and add the yeast.

2. 2

   When light, knead up like bread, folding over like pie crust six or seven times.

3. 3

   When again light, add the butter, pulling it through the dough, then work in the eggs and sugar.

4. 4

   Knead again, roll out on your bread board, cut with small round or oval cutters, and put in pans to rise.

5. 5

   Bake when creamy light.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new home cook book (1896), page 116. The excerpt below is the record exactly as published.

Two quarts flour, make a hole in the top, put in a piece of butter the size of an egg, a little salt, and a tablespoon of white sugar; pour over this a pint of milk previously boiled and cooled, and one-half teacup of good yeast. When the sponge is light, mould for fifteen minutes, let it rise again and cut into round cakes, butter on one side and turn over on itself, bake in a quick oven. PAEKEE HOUSE EOLLS. Mrs. A. H. Dashiell, Bricksburg, N. J. One quart sifted flour, one-half cup yeast, two table- spoons of sugar, salt, two tablespoons butter and one of lard ; pour one pint of boiling milk over the ingredients, except yeast, and add that when lukewarm ; mix early in the morning, and knead at noon, adding sufficient flour to make as stiff as biscuit; when light knead into rolls; roll out rather thin, cut with a biscuit cutter and then roll oblong, spread a little butter on one end and fold over ; let them rise on the pans before baking. They ought to bake in ten or fifteen minutes. In cold weather the sponge should be made at night. PAEKEE HOUSE EOLLS. Mrs. L. J. Tilton. Boil one pint of sweet milk, and when partly cooled 292 THE HOME COOK BOOK. melt in it half a cup of white sugar and one tablespoon of lard or butter; when lukewarm, add half a cup of yeast; make a hole in two quarts of flour and pour this mixture in. If for tea, set to rise over night, in the morning mix well and knead for half an hour, then set to rise again ; about four o'clock knead again for ten or fifteen minutes ; roll out thinner than for biscuit, rub melted butter upon half the surface and fold it upon the other ; set to rise once more in pans, and. when light bake twenty minutes in a hot oven. DETEOIT EOLLS. Mrs. A. M. Gibbs. Put one pint warm milk in the middle of two quarts flour, beat up a thick batter, a little stiffer than pancakes, and add one-half cake German compressed yeast. When light knead up like bread, kneading the dough out in a long roll and folding over like pie crust, doing this six or seven times. When again light, add apiece of butter size of a large egg, pulling it through the dough, then work in two eggs, and one tablespoon sugar

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