Rolls

Ingredients

• 4oz. flour
• a pinch of salt
• £oz. yeast
• half a gill of tepid milk
• fib. of flour
• ilb. butter
• a short ),oz. caster sugar
• a tablespoonful of warm water
• three whole eggs
• two more eggs

Method

1. 1

   Make a sponge with flour, salt, yeast, and tepid milk, working it into a smooth dough.

2. 2

   Knead well and let rise for 30 minutes.

3. 3

   Mix remaining flour, butter, sugar, and warm water, then add eggs and knead.

4. 4

   Beat for 10 minutes, mix in the sponge, knead again, and let rise for 2 hours.

5. 5

   Shape into balls, flatten, and place smaller balls on top.

6. 6

   Let rise again, brush with beaten egg, and bake for about 30 minutes in a moderate oven.

7. 7

   Dust with sugar or salt as desired.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.

Rolls. — Make a sponge with 4oz. flour, a pinch of salt, £oz. yeast, and half a gill of tepid milk, working it into a smooth dough. Knead it well together, then let it rise in a basin in a warm corner for thirty minutes or so. Meanwhile, mix together fib. of flour, ilb. butter, a short ),oz. caster sugar, a tablespoonful of warm water, and three whole eggs; work this all well together, mixing in the eggs ROLLS, &c. 67 •well, then add two more eggs

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