Rolls, Fruit

Ingredients

• an ounce and a half of butter
• half a teaspoonful of salt
• a pint of boiling milk
• half an ounce of yeast
• an egg
• three-quarters of a pound of flour
• another half a pound of flour

Method

1. 1

   Dissolve butter and salt in boiling milk, and yeast in warm water.

2. 2

   When milk is nearly cold, mix with egg and flour.

3. 3

   Cover and let rise.

4. 4

   When light, knead in more flour, let rise again, shape into rings, let rise briefly, prick, and bake in a well-heated oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1594. The excerpt below is the record exactly as published.

alf a tea-spoonful of salt, two beaten eggs, two table-spoonfuls of fresh yeast, and as much lukewiirm milk as wUl make a soft dough. Dredge a little flour over this, cover the bowl with a cloth, and put it on the hearth to rise. In about two hours make it into rolls three inches long and an inch thick. Lay these on a baking-tin, and bake in a quick oven. Two or three minutes before they are done enough, brush them quickly over with milk. Time to bake, about twenty minutes. No. 3. Rub two ounces and a half of butter into one pound of fine fiour, add a pinch of salt, the whites of three eggs whisked to a firm froth, and as much lukewarm milk as will make a soft dough. Cover the bowl, and set it on the hearth or in a warm place to rise. When it is light, which ^vall be in about an hour, divide it into small rolls, and bake these in a quick oven. Time to bake, about a quarter of an horn-. Rolls, French (another way). — Dr. Kitchiner gives the folio mng as the bakers' method of making French roUs in his day : — Put a peck of flour into the kneading-trough, and sift it through the brass wire sieve ; then rub in three-quarters of a pound of butter, and when it is intimately blended vnth. the flour, mix up with it two quarts of warm milk, a quarter of a pound of salt, and a pint of yeast. Let these ingredients be mixed with the flour and a sufficient quantity of warm water to knead it into a dough ; let it stand two hours to prove, and then be moulded into roUa or bricks, which should be placed on tins and set for an hour in the prover. Place ROL (768) ROL them in a brisk oven for about twenty minutes, and, when drawn, the rolls are to be rasped. Rolls, French (another way).— &'e aho French RoUs. Rolls, Fruit. — Dissolve an ounce and a half of butter and half a tea-spoonful of salt in a pint of boiling milk, and half an ounce of yeast in a table-spoonful of warm water. When the milk is nearly cold, mix with it an egg, half the yeast, and three-quarters of a pound of flour. Cover it, and put it in a warm place to rise. When light, knead in another half a pound of flour

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