Geneva Rolls, or Buns

Ingredients

• two pounds of flour
• three ounces of butter
• a large tablespoonful of solid yeast
• a pint of new milk
• a tablespoonful or more of strong saffron water
• a couple of well-beaten eggs
• six ounces of good sugar
• half a pound or more of currants
• the grated rind of a large lemon
• a couple of ounces of candied orange-rind

Method

1. 1

   Break down the butter into crumbs with flour.

2. 2

   Add salt and set sponge with yeast mixed with milk and saffron water.

3. 3

   Let it rise for an hour, then stir in eggs and hot milk to form a dough.

4. 4

   Let it rise again, shape into rolls, brush with egg yolk, and bake for 20 to 30 minutes.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 518. The excerpt below is the record exactly as published.

GENEVA ROLLS, OR BUNS. Break down into very small crumbs three ounces of butter with two pounds of flour ; add a little salt, and set the sponge with a large tablespoonful of solid yeast, mixed with a pint of new milk, and a tablespoonful or more of strong saffron water ; let it rise for a full hour, then stir to a couple of well-beaten eggs as much hot milk as will render them lukewarm, and wet the rolls with them to a light, lithe dough ; leave it from half to three-quarters of an hour longer, mould it into small rolls, brush them with beaten yolk of egg, and bake them from twenty minutes to half an hour. The addition of six ounces of good sugar, three of butter, half a pound or more of currants, the grated rind of a large lemon, and a couple of ounces of candied orange-rind

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