Rolls

Ingredients

• one tablespoon of butter or lard
• one tablespoon of sugar
• one teaspoon of salt
• one pint of scalding hot milk
• add one-quarter yeast cake
• and three cups of flour

Method

1. 1

   When cool, if to rise overnight, add yeast softened in water.

2. 2

   In the morning, add more flour to knead.

3. 3

   Let rise till double, then shape, put in pans, rise again, and bake.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 13. The excerpt below is the record exactly as published.

rolls are to be cut out and folded, it is un- necessary to knead the dough, for the pressure of the rolling pin will equalize the air bubbles. Instead of making the dough for rolls rich with butter or lard, it is wiser to brush over the outside of the rolls with melted fat when they are put in the pan. The dough must be allowed to again double in bulk and then it is ready to bake. For fancy breads make a sponge first, and let the mixture rise three times. For bread add all the flour at once, knead slightly, and let rise till double in bulk. The baking of bread is an important part in its manufacture. In general, yeast doughs having risen before being put in the oven will bear a higher degree of heat at first than other doughs. Large loaves re- quire a more moderate oven than rolls, in order that 28 Home Science Cook Book. the heat may penetrate evenly, but they must remain a sufficient time to raise the center of the loaf to a degree of heat that will insure the destruction of the yeast. A moderate temperature often will allow the dough to continue rising and sour in the oven. Even in practical every-day cookery it is essential to remem- ber that yeast must be treated like other forms of plant life. When we want a seed to grow we must provide suitable temperature, the right kind of soil, and sufficient moisture. After the work of the yeast is done, and a puffy mass of dough is the result, the vitality of the yeast must be entirely destroyed by great heat. Bread — One Loaf. One cup of milk, or half milk, half water, one-half teaspoon each of salt and sugar, from one-fourth to one whole yeast cake, according to time, softened in water, and about three cups of bread flour. Mix thor- oughly and knead into a smooth dough. Let rise till double, shape, put in pan, rise again, and bake. If preferred, this quantity may be shaped into a dozen or a dozen and a half rolls. Water Bread, with Dry Yeast. At noon, soften a dry yeast cake in a cup of warm water and stir in a cup or more of flour, cover, and leave in a warm place till night, when it will be light. In the bread pan put a quart of warm water, two teaspoons of salt, two tablespoons of sugar, and two of butter, the cup of yeast, and enough flour, white or brown, to knead — about three quarts. In the morning, divide the dough into loaves and rolls, put in pans to rise again, and bake. Bread. 29 Entire Wheat Bread. Scald one cup of milk and melt in it one teaspoon of butter and half a teaspoon each of sugar and salt. When cool, add half a cake of compressed yeast, softened in one-fourth cup of lukewarm water. Stir in flour to make a dough stiff enough to keep its shape — between two and three cups. Stir and cut it thor- oughly with a broad-bladed knife, but do not knead it until after it has risen to double its bulk and ready to be shaped into a long, small roll for baking. Do not bake it in a large, thick loaf. Let the roll rise until light and double in size and bake "in a hot oven about half an hour. Mix in the morning, and it will be risen and baked before dinner. Entire Wheat Bread with White Sponge. Graham or rye bread can be made in the same way. One cup of warm milk, one-half teaspoon each of salt and sugar, one-half yeast cake, softened in one- fourth cup of water. Mix with one and one-half cups of white flour. Let this rise until light, and then stir in enough whole wheat flour to make a dough that could be kneaded. Let it rise again till double in bulk. Then shape into a loaf, rise, and bake. One-fourth cup of molasses may be mixed with the light sponge when the whole wheat flour is added. Oatmeal Biscuit or Bread. One cup of rolled oats, one tablespoon of lard, and a little salt. Pour on two cups of boiling water. Let it stand till lukewarm ; then add one-half cup of molasses and one yeast cake, and flour enough to mold. Let it rise, then shape, rise again and bake. 30 Home Science Cook Book. Rolls. In a bowl put one tablespoon of butter or lard, one tablespoon of sugar, one teaspoon of salt, and one pint of scalding hot milk. When cool, if to rise over night, add one-quarter yeast cake, softened in a little water, and three cups of flour

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