Swedish Rolls

Ingredients

• One pint milk
• one-half cup butter
• one-quarter sugar
• one scant teaspoonful salt
• whites of two eggs
• one-half cup yeast
• seven or eight cups flour

Method

1. 1

   Melt the butter and dissolve sugar and salt in hot milk.

2. 2

   When lukewarm, add yeast and beaten whites.

3. 3

   Mix in flour to make a sponge.

4. 4

   In the morning, add the remainder of the flour, knead, let rise, roll out, spread with butter, sugar, cinnamon, lemon rind, and currants.

5. 5

   Roll up, cut slices, lay cut side down on greased pans, let rise, and bake.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 95. The excerpt below is the record exactly as published.

SWEDISH ROLLS. One pint milk, scalded, one-half cup butter, one-quar- ter sugar, one scant teaspoonful salt, whites of two eggs, one-half cup yeast, seven or eight cups flour

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