Folded Rolls

Ingredients

• One pint of milk
• two ounces of butter
• two medium sized potatoes
• one-half teacupful of brewers yeast
• one tablespoonful of sugar
• one teaspoonful of salt
• two pounds of flour

Method

1. 1

   Heat milk and butter, add mashed potatoes, salt, and sugar, then mix with half the flour.

2. 2

   Let rise overnight.

3. 3

   Knead with remaining flour, let rise again, roll out, cut into rounds, brush with butter, fold, and let rise again.

4. 4

   Bake in a quick oven for 10 minutes.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 85. The excerpt below is the record exactly as published.

one teaspoonful of salt, two ounces of butter, three eggs. TIBBIE SHIEVS OR GIRDLE SCONES. 193 Put the fiour into a bowl, mix with it the salt, make a little hole in the centre of the flour, and separating the whites from the yolks of the eggs, drop the yolks into this hole, and place the whites upon a plate. Melt the butter, taking care that it does not become hot, and pour this over the yolks of eggs, when the milk also must be poured in, and as it is poured the dry flour must be worked in from the sides. When all the flour is mixed in, the mixture should be beaten until bubbles arise upon its surface. Whip the whites of eggs to a stiff froth, and stir this lightly into the batter. Slightly grease and heat twelve muflin rings, place them into a baking pan and pour into them equal parts of the batter, when they must be put into a very quick oven and baked for ten minutes. Serve hot. Note. — ^A very delicious muffin may also be made after this recipe, of equal parts of corn meal and wheat flour. Tibbie Shiel's or Girdle Soones.— One pound of flour, one teaspoonf ul of bi-carbonate of soda, one-half teaspoonful of cream of tartar, one-half teaspoonful of salt, three gills of butter milk. Put the flour into a bowl and mix through it the salt, place the soda and cream of tartar upon a plate, and make all smooth with the back of a teaspoon. Mix this also with the flour, pour in the butter milk and stir all thor- oughly together. Flour a mixing board, pour the batter out upon this, and adding a little flour from time to time to prevent sticking, knead the batter until it becomes a dough, stiff enough to roll out. 194 BREAD AND CAKES. Cut the dough in two pieces, and roll each piece out round, and to about half an inch in thickness. Divide each round into four pieces, place them on a heated gir- dle and bake them fifteen minutes, turning them once meantime. Serve cold with butter. Soda Scones. — One pound of flour, two ounces of butter, one ounce of sugar, one teaspoonful of carbonate of soda, one-half teaspoonful of cream of tartar, three gills of butter milk, one-half teaspoonful of salt. Put the flour into a bowl, mix through it the salt and then rub into it the butter. Put the soda and cream of tartar together upon a plate, and rub them free of lumps with the back of a spoon, after which mix them in with the flour and butter. Add to this mixture half of the sugar and all of the milk, and when these are stirred thoroughly in, pour the batter out upon a floured mixing board. Knead it with a little dry flour until stiff enough to roll out, when cut- ting the dough in two pieces, roll each of them to a round about half an inch in thickness, and marking each with a sharp knife from side to side at right angles, place them on a slightly floured baking tin, and bake in a moderate oven for twenty minutes. At the end of this time draw the tin from the oven long enough to brush the scones over with a little butter- milk, sprinkle them with the remaining sugar, and return them to the oven for one minute. Cool the scones upon a sieve or folded towel before serving. Note. — ^In using soda, care should be taken that the quantity given is not exceeded, and when a teaspoonful is required, the spoon should be just level full, otherwise the preparation will be turned very yeUow. CORN LUNN. 195 Folded Rolls. — One pint of milk, two ounces of butter, two medium sized potatoes, one-half teacupful of brewers yeast, one tablespoonful of sugar, one teaspoon- ful of salt, two pounds of flour

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