Finger Rolls

Ingredients

• Three and one-half cups sweet milk
• one cup butter and lard mixed in equal proportions
• one cup potato yeast
• flour enough to make into dough
• one beaten egg
• half cup sugar

Method

1. 1

   Let rise overnight.

2. 2

   In the morning, add one beaten egg and half a cup of sugar.

3. 3

   Knead well and let rise.

4. 4

   Make into balls the size of a small hen's egg, roll into long rolls about four inches long and three-quarters of an inch in diameter.

5. 5

   Place in even rows in pans, let rise until light, bake delicately, and glaze with egg white.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 29. The excerpt below is the record exactly as published.

Three and one-half cups sweet milk, one cup butter and lard mixed in equal proportions, one cup potato yeast, flour enough to make into dough. Let rise overnight ; m the morn- ing add one beaten egg, half cup sugar ; knead well and let rise. With the hands make into balls as large as a small hen's egff, then roll between the hands, or on a floured board, into long rolls, about four in- ches long and three-quarters of an inch in diameter, or size of the second finger ; place in even rows in the pans, not too close together, or in roll pan. Let rise until light, bake delicately, and glaze by brushing Eghtly with the white of an egg. Or, to bread dough add half cup sugar, an egg, and cup butter, let rise and roll as above. French Soils. — Peel six medium-sized mealy potatoes, boil in two quarts of water, press and drain both potatoes and water through a colander ; when cool enough so as not to scald, add flour to maice a thick batter, beat well, and when lukewarm add one-half cup pota- to veast. Make this sponge early in the morning, and when light turn into a bread pan, add a teaspoon salt, half cup lard, and Bour enough for a soft dough ; mix up and set in a warm, even temperature ; when risen, FreDohBouFm. knead down and place again to rise, repeating this process five or six times ; cut in small pieces and mold on the bread-board in rolls about one inch thick by five long ; roll in melted butter or sweet lard and place in well-greased baking pans (nine inches long by five wide Finger Rolls

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