Excellent Rolls

Ingredients

• one pound of flour
• one ounce of butter
• one-quarter of a pint of milk
• one large teaspoonful of yeast
• a little salt

Method

1. 1

   Warm butter in milk, add yeast and salt, mix well.

2. 2

   Stir into flour, let dough rise in a warm place.

3. 3

   Knead, shape into rolls, let rise again, and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 337. The excerpt below is the record exactly as published.

Excellent Rolls. — To every pound of flour allow one ounce of butter, one-quarter of a pint of milk, one large teaspoonful of yeast, a little salt. Warm the butter in the milk, add to it the yeast and salt, and mix these ingredients well together; put the flour into a pan, stir in the above ingredients, and let the dough raise, covered in a warm place. Knead it well, make it into rolls, let them raise again for a few minutes, and bake in a quick oven. Richer rolls may be made by adding one or two eggs, and a larger proportion of butter, and their appearance improved by brushing the tops over with the yolk of an egg or a little milk. Buns. — At night take three cups of warm milk, one cup of sugar, one-half a cup of good yeast; make a batter; then let it stand over COOKERY RECIPES. 5 21 night; in the morning it should be very light; then add one cup of sugar and one cup of butter; mould it well, and let it raise again ; when well risen, cut in small pieces, and roll them in the hand ; put them on tins just to touch ; let them raise again, and rub over the top with the white of an egg, and bake a light-brown. This quantity will make sixty buns ; currants or chopped raisins improve them. Dough Cakes. — One pint of light dough, three eggs, two cups of sugar, one cup of butter, cinnamon and nutmeg, with two pounds of raisins. Add a coffee-cup of flour. Soda Biscuit. — One pint of milk, two teaspoonfuls of soda, two teaspoonfuls of cream of tartar: butter half the size of an egg, or lard, if butter is not at hand; rub the cream of tartar in the flour; dissolve the soda in the milk ; flour enough to roll. Bake in a quick 6ven. Plain Soda Biscuit. — One quart of flour, one teaspoonful of soda, two teaspoonfuls of cream of tartar, one-half a teaspoonful of salt, a lump of butter the size of an egg; mix into a soft dough ; roll out and bake qyickly — the quicker the better. Crisp Soda Biscuit. — Sift flour into pans ready to receive the in- gfedients. One pint of sour milk, one teaspoonful of soda, one of salt; mix this well into the flour; pour in the milk. Now measure six tablespoonfuls of melted lard ; mix up quickly into good knead- ing dough.; roll out half an inch thick and cut out your biscuits; bake quickly. If they get soft after they are taken from the oven, bake longer the next time. Half the quantity of lard will do for those who do not like them so crisp. Biscuits (i). — Take some bread -dough, add some shortening, some Avcet milk, and a teaspoonful of saleratus ; let them stand to raise. Biscuits (2). — Three cups of milk, or milk and water, one cup of butter or lard, one egg, two tablespoonfuls of yeast. Mix it not very stiff, and let it stand six or eight hours to raise. Biscuits (3). — One pound of flour

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