Hot Cross Buns

Ingredients

• 1 c. milk
• f tsp. cinnamon
• j c. sugar
• 3 c. flour
• 2 tbsp. butter
• i egg
• | tsp. salt
• \ c. raisins
• \ c. currants
• \ yeast cake softened in
• | c. lukewarm water

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 82. The excerpt below is the record exactly as published.

\ c. raisins Method : Let stand i hour in bread pan. Bake in a moderate oven 40-50 minutes. Graham Bread Ingredients : 2 c. buttermilk 2 c. white flour 1 c. molasses if tsp. soda 2 c. graham flour i tsp. salt Method : Let stand in bread pan 40 minutes. Bake in a moderate oven 45 minutes. Nut Bread I Ingredients : 2 eggs 4 c. white flour f c. sugar yf tsp. baking powder 2 c. milk i tsp. salt i c. chopped walnut meats Method : Follow general directions for flour mixtures. Allow mixture to stand in the pan 20 minutes. Bake in a moderate oven 40-50 minutes. 1 92 LABORATORY MANUAL OF FOODS AND COOKERY Nut Bread II Ingredients : | c. molasses 2 c. whole wheat flour f c. chopped walnuts i c. white flour i£ c. sour milk i^ tsp. soda i| tsp. salt Method : Follow general directions for flour mixtures. Bake in bread pan in a moderate oven 40-45 minutes. Nut Bread III Ingredients : i c. molasses i tsp. salt if c. water 2 tsp. baking powder 4 c. graham flour f tsp. soda 1 c. white flour 2 c. chopped walnuts Method : Follow directions for flour mixtures. Bake in bread pans in a moderate oven 35-40 minutes. ROLLS Parker House Rolls Ingredients : 2 c. scalded milk i tsp. salt 2 tbsp. butter i yeast cake dissolved in 2 tbsp. sugar | c. lukewarm water flour Method : Add butter, sugar, and salt to milk ; when lukewarm, add softened yeast cake and three cups of flour. Beat, cover, and let rise until light ; cut down, and add enough flour to knead (it will take about two and one half cups). Let rise again, toss on slightly floured board, knead, pat, -and roll out to one third inch thickness. Shape with a biscuit cutter, first dipped in flour. Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece ; brush over one half of each piece BATTERS AND DOUGHS 193 with melted butter, fold and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven 12 to 15 minutes. As rolls rise they will part slightly and if hastened in rising are apt to lose their shape. NOTE : Parker House Rolls may be shaped by cutting or tearing off small pieces of dough and shaping round like a biscuit ; place in rows on floured board, cover and let rise 15 minutes. With the handle of large wooden spoon roll through center of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, place in buttered pan one inch apart, cover, let rise and bake. Swedish Rolls Method : Prepare dough as for Parker House Rolls. When light, roll to \ inch thickness. Spread with melted butter, sprinkle with sugar, cinnamon, and currants, and roll as closely as possible. Cut into slices i inch thick, allow to become very light, glaze, and bake about 20 minutes. Dorcas Rolls Ingredients : 4 small potatoes 2 tbsp. sugar 2 c. scalded milk 2 tsp. salt 2 tsp. butter f yeast cake j c. lukewarm water Method : Add hot riced potatoes to the milk, butter, salt, and sugar, softened yeast, and flour to make a soft batter. Let rise and add flour enough to make a dough. Knead and allow to double in bulk, knead again and shape in balls. Place on a greased sheet ; let rise and bake 15-20 minutes in a hot oven. Bread Sticks Ingredients : i c. milk i yeast cake softened in j c. butter | c. lukewarm water 1 1 tbsp. sugar white of an egg \ tsp. salt 3! c. flour o IQ4 LABORATORY MANUAL OF FOODS AND COOKERY Method : Prepare as bread and add the beaten egg after the yeast. When ready to shape, cut off small pieces of dough. Shape as small bis- cuits and roll on an unfloured board with the hands until 8 inches in length, keeping uniform in size and having the ends rounded. Bring the fingers close to, but not over, the ends of the sticks. Let rise and bake in a hot oven 8-10 minutes. Hot Cross Buns Ingredients : 1 c. milk f tsp. cinnamon j c. sugar 3 c. flour 2 tbsp. butter i egg | tsp. salt ^ c. raisins \ yeast cake softened in \ c. currants | c. lukewarm water

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