Stillroom Rolls

Ingredients

• one quart of half milk half water
• not quite 2oz. of yeast
• a teaspoonful of sugar
• just enough fine sifted flour
• powder loz. of fine salt
• half a pint of warm water
• 2oz. or 3oz. of butter
• and an egg
• sufficient flour (about 81b.)

Method

1. 1

   Set a sponge with warm milk and water, yeast, sugar, and flour.

2. 2

   Leave to rise overnight.

3. 3

   In the morning, add salt, warm water, butter, and egg to the sponge, knead into a smooth dough, let rise, shape into pieces, and bake in a hot oven.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 41. The excerpt below is the record exactly as published.

Stillroom Rolls. — Just at bedtime set a sponge with one quart of half milk half water, as hot as you can comfortably bear the back of your hand in, not quite 2oz. of yeast creamed with a teaspoonful of sugar, and just enough fine sifted flour to make a nice batter. Now stir it up well, cover the pan (which should be a large one), and leave it in a warm corner till the next day. As soon as you come down in the morning powder loz. of fine salt and strew it over the top of the sponge, add half a pint of warm water, and rub 2oz. or 3oz. of butter and an egg into sufficient flour (about 81b.)

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