Rolls, Milk

Ingredients

• a pound of fine flour
• a teaspoonful of salt
• two teaspoonfuls of powdered sugar
• two ounces of butter
• half a pint of tepid milk
• an ounce of German yeast

Method

1. 1

   Mix flour, salt, and sugar.

2. 2

   Dissolve butter in milk, add yeast, and work into a stiff paste.

3. 3

   Let rise, form into balls, brush with milk or egg, and bake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

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, knead this into the dough, and form it into small rolls three inches long and one wide. Put these side by side in buttered baking-pans, let them rise before the flre for five or six minutes, prick them, and bake in a quick oven. Time to bake, fifteen or twenty minutes. Rolls, Ginger.— Take two oimces of good powdered ginger and a little salt, and mix these ingredients well with two pounds of flour. Make the preparation into a firm but perfectly light dough with German or brewer's yeast in the usual way. Divide into six or eight smaU loaves, and bake. Rolls, Hot.— When hot rolls are sent in from the baker's for breakfast, they should be put into the oven as soon as they amve, because it is seldom well heated in the early morning, and rolls are worth nothing when they are half cold. Two minutes before they are to be served, take them out, divide them into three lengthwise, and put some thin slices of good butter between the rolls ; press them together, and return them to the oven for one minute. Take them out, spread the butter, divide the rolls into halves, place them on a hot clean dish, and serve immediately. Pro- bable cost, Id. each. Rolls (made from risen dough). — No. 1. Take a lump of the dough, divide it into small balls the size of an orange, put these into patty-pans, and set them before the firo for ten minutes to rise. Put them into the oven, and bake them tiU done enough. When nearly cold grate off the outer crust. Time to bake, fifteen to twenty minutes. No. '2. Take a piece of dough the size of a small loaf. Work into it a slice of butter, lard, or sweet dripping, and one egg. Knead it well, and make it into rolls three inches long and an inch thick. Lay these side by side in a buttered dish, and put them into a quick oven. Do not open the oven-door for a quarter of an hour, then brush the tops of the rolls over with milk, bake them five minutes longer and they will be done enough. Time to bake, twenty minutes. Rolls, Meat. — Mince some under-dressed meat — beef, veal, chicken, or turkey — and pound it smoothly with a third of its weight in fresh butter and a liberal seasoning of pepper and salt, ilake some good forcemeat, and form it into small rolls about three inches long and half an inch thick. Moisten these with water, and cover with one or two layers of the pounded meat. Fold them in puff paste, fasten the ends securely, and bake in a well-heated oven. Serve them piled on a neatly-folded napkin. The forcemeat may be made as follows : ■ — ■ Mix a quarter of a tea-spoonful of finely -minced lemon-rind with four ounces of finely-grated bree.d-crumbs. Add salt and pepper, a pinch of grated nut- meg, and a quarter of an ounce of mixed sweet herbs finely powdered. Break into the mix- ture two ounces of sweet butter, moisten with the yolk of an egg, and work lightly with the fingers till it is well mixed. Time to bake the rolls, twenty minutes. Rolls, Meat (another way).— Pound the meat as above. Form it into rolls, and insert in the centre of each a sjioonful of mush- rooms which have been stewed in butter till tender and then drained. Fold the rolls in puff paste, and bake in a well -heated oven until the pastry is done enough. Timu to bake, about twenty minutes. Rolls, Milk (to be eaten either hot or cold). — Put a pound of fine floiu- into a bowl. Scoop a hole out of the centre, and sprinkle round the edge a tea- spoonful of salt and two tea-spoonfuls of powdered sugar. Dissolve two ounces of butter in half a pint of tepid milk, add an ounce of German yeast

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