Rolls, Geneva No. 2

Ingredients

• two ounces of fresh butter
• a teaspoonful of salt
• a pint of hot milk
• a pound of flour
• a quarter of a pint of fresh yeast
• half a teaspoonful of soda
• a tablespoonful of hot water

Method

1. 1

   Dissolve butter and salt in hot milk, stir in flour, and add yeast when lukewarm.

2. 2

   Let rise until light, then work in more flour and let rise again.

3. 3

   Knead in dissolved soda, form into rolls, let rise briefly, prick, and bake in a quick oven for 15-20 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1595. The excerpt below is the record exactly as published.

Rolls, Geneva.— No. l. Rub two ounces of butter into a pound of flour till it is as fine as oatmeal; add a pinch of salt, a dessert- spoonful of strong yeast, and as much milk as will make a stiff dough. This will be about half a pint. Let it rise for an horn-, then work in with it two egg-s which have been beaten up with as much hot milk as \\nl\ make them new-milk-warm ; knead the dough till it is soft and light. Let it rise half an hour longer, form into it small rolls, and bake these in a quick oven. Time to bake, about twenty minutes. No. 2. Dissolve two ounces of fresh butter and a tea- spoonful of salt in a pint of hot milk. Stir in a pound of flour, and when the batter is lukewarm add a quarter of a pint of fresh yeast. Put the dough in a warm place, and let it rise till light. This ^vill be in three or four hours. Work in another half a pound of flour, and let the dough rise again for an hour or two. Dissolve half a tea-spoonful of soda in a table-spoonful of hot water

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