Pocket-Book Rolls No. 1 (Quick Process)

Ingredients

• 1/2 gallon milk
• 1/2 gallon water
• 8 ozs. yeast
• 1 1/4 ozs. salt
• 1 lb. sugar
• 1 lb. lard

Method

1. 1

   Set a slack warm sponge with water, milk and yeast at 85° Fahr.

2. 2

   The sponge will be ready in one hour.

3. 3

   Cream sugar and proceed with the dough.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 133. The excerpt below is the record exactly as published.

. 1 gallon milk, 4 ozs. yeast, six ozs. sugar, 2 ozs. salt, 12 ozs. butter or lard. Make both mixtures either with a sponge, using half the liquid in the sponge, or make a straight dough. When ready, mold round on the board and give a little proof; then take a. small pin and roll flat in the centre; take some melted butter or lard and brush over; double both sides together and set on pans; they may be set close, to touch in baking, or single. The rolls should not be given too much proof. In baking they should open and eurl backwards, if given the right proof. If proved moist, they require no washing, but may be brushed with butter or lard when done. 951.— POCKET-BOOK ROLLS. No. 1. QUICK PROCESS. % gallon milk, % gallon water, 8 ozs. yeast, 114 ozs. salt, 1 lb. sugar, 1 lb. lard. Set a slack warm sponge, with water, milk and yeast, at 85° Fahr., — flour and shop of the same temperature. At this temperature the sponge will be ready in one hour. Cream sugar 952.— POCKET-BOOK ROLLS. No. 2. PLAIN MIXTURE. Take ten pounds of white sponge, eight ounces of sugar, eight ounces of lard, two ounces of salt, and one pint of milk. Make into a medium Arm dough. Let come up half and work over; repeat this once more and mold into rolls. 953.— BUTTER ROLLS. FINGER ROLLS. 10 lbs. sponge, 1 lb. butter, 8 ozs. sugar, a little salt, mace and lemon flavor. Work the ingredients into the sponge, and add more flour to make a medium dough. For a richer mixture three or four eggs may be added. Let it come up once and work over and make into rolls. Break in small pieces and mold round, give some proof and roll long with both hands; then twist and double up in rope fashion, brush with butter and set on pans, so they touch lightly; let prove and bake to a nice color. The same mixture may be made in Vienna crescents, braided twists, snails, and other fancy rolls, using a good egg-wash before bak- ing. For FINGER ROLLS, add eight eggs to the mixture. Break in one ounce pieces, mold round on the board, let rest for a few minutes. Form into fingers about five inches long, set on jians so they do not touch in baking. Let prove about half, wash over with egg-wash; set back to finish proving and b£ike to a nice color. 954.— NEW ORLEANS ROLLS. No. 1. Take from doughs Nos. 949 or 950. Break in two-ounce pieces and mold on the board; then roll with both hands into long strips and double into a twisted knot. Set on pans so they touch in baking; brush over with melted butter or lard so they separate nicely, give good proof and bake in a good heat. 955.— NEW ORLEANS ROLLS. No. 2. Take one gallon of milk sponge, or set a sponge with one gallon of milk and yeast, as usual. When ready, add to the sponge one pound of lard, eight ounces of sugar, one-half pint New Orleans molasses, one and one-half ounces of salt, one-half ounce of ground cinna- mon and ginger. Make a medium dough, let come up and work over. Break in pieces, mold round and give some proof. Roll out long and double up in twists, rope fashion. Set on pans singly^, give half proof, wash with egg-wash, finish proving, and bake to a nice color. PAUL RICHARDS BOOK OF BRBADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 956.— COLUMBIA SOLLS. LONG SANDWICH EOLLS. FRANKFORT ROLLS. 1 gallon water,

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