Soufflee Rolls

Ingredients

• a tablespoonful of butter
• half a pint of milk
• half a cake of compressed yeast
• a beaten egg
• two teaspoonfuls of sugar
• a saltspoonful of salt
• a cup and a-half of flour

Method

1. 1

   Melt butter in milk until blood-warm.

2. 2

   Add yeast, egg, sugar, and salt.

3. 3

   Stir in flour until too thick for batter.

4. 4

   Cover and let rise for about two hours.

5. 5

   Fill small roll-pans with batter and let rise until full.

6. 6

   Bake in a quick oven for 10-15 minutes, brushing with syrup thinned with milk before baking until brown.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 64. The excerpt below is the record exactly as published.

SOUFPLEE ROLLS. Melt a tablespoonf ul of butter in half a pint of milk; Avhen blood-warm put in half a cake of compressed yeast, a beaten egg, two teaspoonfuls of sugar and a saltspoonful of salt. When the yeast is dissolved, stir in a cup and a-half of flour well djied and quite warm; beat two or three minutes ; it should be too thick for batter, and not thick enough for dough — so thick that you cannot take it up in a spoon at all; cover with a hot cloth, and set it in a warm place ; it will rise in about two hours ; if you have time, the texture will be better if you beat it down and let it rise again before putting it in the tins. They will be very good, however, if you simply stir it down well, and with a tablespoon dipped 119 1 20 Practical Recipes. in flour, fill small roll-pans with the batter rather more than half full ; let them rise till the pans are full, and then bake ten to fifteen minutes in a very quick oven; when pale-brown brush them oyer with a little syrup thinned with milk, and bake till quite brown ; be care- ful they do not burn — the syrup causes them to do so easily. SCOTCH SCOKES. Dissolye half a saltspoonful of soda and two ounces of butter or lard in a gill of warmed sour milk ; put ten ounces of flour and a little salt in a bowl ; pour the mixture in and make it into a stiff dough; roll it out into a round cake half an inch thick; mark it in eight sections and bake on a griddle fifteen to twenty min- utes ; split and butter while hot. scoi^ES ]sro. 2. Melt in half a pint of milk one ounce of butter; beat up an egg and stir it into the milk; with a saltspoonful of salt add enough fine flour mixed with a teaspoonful of baking powder to make a yery soft dough ; flour the board thickly and make into round cakes, the size of a small plate, an inch thick ; mark into sections and bake twenty minutes on a griddle ; split and butter while hot. COKK BREAD. One quart of milk, three eggs, two cups of Indian meal, three cups of flour, one teaspoonful of soda, two of cream of tartar, lard half the size of an ^gg^ one leyel teaspoon of salt; mix Indian meal and flour; sift cream of tartar to them ; stir with the milk into a smooth Breakfast Breads, 121 batter ; beat the yolks of the eggs ; stir them in; melt the lard and add it; then beat the whites to a stiff foam and stir them in ; dissolve the soda in yery little boiling water, and add it last thing ; bake in a yery quick oyen. CORK MUFFIKS. One cup of corn-meal, one of flour, a dessert-spoonful of butter, two eggs, two small teaspoonfuls of baking- powder, one tablespoonful of sugar. Mix flour and meal and sugar with enough milk to make a stiff batter ; beat the eggs, melt the butter, and add them to it ; stir in the baking-powder with a small teaspoonful of salt. EGG BISCUITS. Sift with one pint of flour one teaspoonful of baking- powder; chop into it a tablespoonful of butter

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