Rolls

Ingredients

• Take one pint of bread dough
• one-half cup warm milk
• two tablespoons of butter
• two tablespoons sugar

Method

1. 1

   Mix all together, but not quite as stiff as ordinary bread dough.

2. 2

   Let rise.

3. 3

   Roll up into balls about the size of an egg and let rise again.

4. 4

   Roll out and turn over in Parker House shape.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 124. The excerpt below is the record exactly as published.

ROLLS, ETC. 213 CREAM BREAD. Dissolve a piece of 'butter the size of a walnut in one quart of scalding milk ; add one pint of cold water. When cool, so that the flour will not scald, add two quarts of sifted flour and beat until very smooth. Dissolve one cake of compressed yeast in a little tepid water, and add to sponge and set in warm place for two hours. Then add to sponge one tablespoon of sugar, one tablespoon of salt, a lump of soda the size of a bean dissolved in a teaspoon of water, and stir in sifted flour until the mass can be handled. Knead twenty minutes or longer if it seems sticky, then let it rise two hours, when it will be ready to form into loaves. This amount should make three good sized loaves and a pan of rolls. Use very little flour when you make the bread into the pans. Knead each loaf five minutes; let them rise thirty minutes, and bake one hour. When taken out of the oven rub top crust with sweet butter and let cool without covering. Mrs. W. P. Craft. WHOLE WHEAT BREAD. Make a sponge with one cake yeast, one large potato boiled and mashed fine, one pint warm water, made into stiff batter with flour. Det batter rise all night. In the morning add one quart warm water, two cups brown sugar, four tablespoonfuls of salt and one teaspoon soda. Then stir in whole wheat flour to make a very stiff batter. Let rise again, but do not allow it to get too light. This recipe makes four loaves. BUNS. One pint milk, one cup sugar, half cup yeast, flour to make stiff batter. Let it rise over night. In the morning add butter size of an egg, a pinch of soda, little salt and currants. Knead until tender ; cut into small pieces ; roll into balls ; place in pans to rise. When very light, bake quickly. Mrs. J. D. Hooker. ROLLS. Take one pint of bread dough, after it has risen. Into this put one-half cup warm milk, two tablespoons of butter and two tablespoons sugar

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