Standard Rolls

Ingredients

• 2 cups scalded milk
• 2 teaspoons salt
• 3 tablespoons butter
• 2 tablespoons sugar
• 1 yeast cake dissolved in
• 14 cup lukewarm water
• Flour (about 6 cups)
• Add 1 or 2 egg whites or 1 or 2 eggs, well beaten, if desired.
• For richer rolls, add 2 or 3 tablespoons butter.

Method

1. 1

   Add butter, sugar, and salt to milk.

2. 2

   When lukewarm, add dissolved yeast cake and 3 cups flour.

3. 3

   Beat thoroughly, cover, and let rise until light; cut down, add egg if used, and enough flour to knead (about 2.5 cups).

4. 4

   Let rise until double in bulk, and turn onto slightly floured cloth or board.

5. 5

   Knead and shape.

6. 6

   Cover with cloth and let rise until double in bulk.

7. 7

   Bake in hot oven (425° F.) 12 to 15 minutes.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 31. The excerpt below is the record exactly as published.

STANDARD ROLLS 2 cups scalded milk 2 teaspoons salt 3 tablespoons butter 1 yeast cake dissolved in 2 tablespoons sugar 14 cup lukewarm water Flour (about 6 cups) Add 1 or 2 egg whites or 1 or 2 eggs, well beaten, if desired. For richer rolls, add 2 or 3 tablespoons butter.

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