Tea Rolls

Ingredients

• three pints of entire wheat flour
• two teaspoonfuls of butter
• one teaspoonful salt
• two tablespoonfuls of sugar
• about one-half of a compressed yeast cake
• sufficient to knead a soft dough

Method

1. 1

   Cover and let rise until light and spongy.

2. 2

   Then roll out about three-fourths of an inch thick and cut round and spread each one with melted butter and fold.

3. 3

   Then lay them close in a tin and let rise again.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 7. The excerpt below is the record exactly as published.

one teaspoonful salt, a small pinch of soda dissolved in very little warm water and rye flour to make a pliable dough not quite stiff enough to handle. Mix well, put in a greased pan to rise again, and bake one hour in a moderate oven. * 6. Aerated or Peptic Bread. — Two cups en- tire wheat flour, one cup sweet milk, two tea- spoonfuls baking powder, two tablespoonfuls brown sugar, one-quarter small teaspoonful baking soda, pinch salt. Sift baking-powder and soda with the flour; add the other ingre- dients and stir thoroughly and quickly. Put in well-greased pan and bake in a moderate oven ij4 hours. When done, cover with a clean cloth while cooking. 32 THE PHYSICAL CULTURE COOK BOOK. 7. "Peptic" Graham Bread. — For one loaf. Three cups Graham flour, one cup white flour, one and one-half teaspoonfuls salt, two and one-half teaspoonfuls baking powder. Put these ingredients in a bcwl, mix well with a spoon. Make a well in center, pour in oftie large t'ablespoonful New Orleans molasses and one pint of water. With a large spoon stir quickly and thoroughly together. When all the flour is wet stir it a moment longer, then turn at once info a well-greased baking pan. Smooth the top of the dough with a knife dipped in melted butter. Bake at once, in a moderate oven, one hour and a quarter. As soon as baked remove from the pan and wrap in a cloth until cool. 8. "Boston Brown Bread/' — One even cup of Indian meal, one heaping cup of rye meal, one cup entire-wheat flour, one teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses. Mix very thoroughly together, the meal, salt and soda. Add one pint of hot water to the molasses and stir; pour the molasses and water into the middle of the meal, and stir till smooth batter. Put in a buttered tin boiler, cover tightly, and set in a covered iron kettle to boil three hours, adding water as may be necessary. When done set the bread boiler in THE PHYSICAL CULTURE COOK BOOK. 33 the oven for one-half hour. Milk may be used instead of water if desired. 8a. Brown Bread. — Three cups Indian meal, one-half teaspoonful salt, two cups warm water, two cups sour milk, two tablespoonfuls cream, two teaspoonfuls soda, two and" a half cups flour, or enough to thicken. Mix well and bake in a very slow oven four to six hours. If possible, use a covered pan to bake in. 9. Gluten Bread. — One-sixth cake dry hop yeast, one cup warm water, one heaping tea- spoonful butter, and two and one-half cups gluten flour. Mix thoroughly, cover closely, and let rise over night. Knead into loaves in the morning, using as little gluten flour as possible, let rise and bake one-half hour. 10. Tea Rolls. — In the morning take three pints of entire wheat flour, rub into it two tea- spoonfuls of butter. Then add one teaspoon- ful salt, two tablespoonfuls of sugar, about one-half of a compressed yeast' cake dissolved in water or milk, slightly warmed, using suffi- cient to knead a soft dou

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