Virginia Rolls

Ingredients

• one tablespoonful of good yeast
• one egg
• one large spoonful of butter
• one pound or pint of flour
• a little salt
• enough milk

Method

1. 1

   Set it to rise in a warmed pan until it is light; sift a cup of flour into the bread-tray, and pour the light batter in; work it well and keep the dough very soft.

2. 2

   Set the dough to rise; when light, make into rolls, lay them on a warmed and buttered pan, baste the top over with butter, and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 53. The excerpt below is the record exactly as published.

a little sait, a nice batter ; beat the flour, lard and water very briskly until it is light. Take down your biscuit board and sift on it the other pint of flour, make a hole in the flour, and pour in your batter, gently stirring it until it is a soft dough; keep it as soft as possible, roll it out, eut it with the biscuit cutter, and bake quickly. Thèse biscuits never hâve that screwed or drawn-up look that most biscuits made with yeast powder hâve. SPONGB BISCUIT WJTH YEAST. Stir half a teacup of melted butter, a teaspoonf ul of sait and a cup of good yeast, into a pint of lukewarin water; then add flour to make a stilBf batter. Set this to rise ; when light drop this mixture on to flat buttered tins ; drop them several inches apart so as to leave room for them to rise, Let them stay in a warm place fif teep minutes, before being put in the oven to bake. Bake them quickly to a light brown color ; they will take about six or eight hours to lighten, though the time dépends always on the yeast, and the coldness or warmth of the weather. 130 LA CUISINE CREOLE. SPONGE BISCUIT WIÏHOUT YEASï, MADE WITH CBBAM. Mix half a pint of thick cream, four eggs, a little sait, soda^ and flour enough to make a stiff batter ; if too stifF to drop nicely, thin it with a cup of sweet milk. Drop on tins like the above recipe. Bake in a quick oven. CBEAM OF TAETAE BISCUIT POE BEEAKFAST. One quart of sifted flour, three teaspoonf uls of cream of tartar and one of soda mixed in the flour, and a little sait, two large spoonfuls of shortening; mix soft with warm water or milk, and bake. MILK BISCUIT OB EOLLS. Warm a pint of milk and half a pound of butter ; pour this into nearly two quarts of flour (y ou must take ont a handful for finishing the biscuit) ; add two eggs and a cup of yeast, knead it very well and make into round balls, flatten each one on the palm of your hand and prick it with a f ork ; bake. NICE EOLLS OE LIGHT BISCUIT. Beat together one egg, one spoonful of sugar, a small lump of butter and a gill of yeast, or a yeast cake ; add to this a quart of flour, and enough warm milk, or milk and water, to f orm a dough ; work it and set it to rise. When it has risen, take down your bread-board, flour it iccll^ roU your dough out on the board, and spread over it a tablespoonf ul of lard or butter. Sprinkle a dust of flour over the butter, roll it up into roUs and bake quîck- ly. BoUs are often made dark by allowing them to get too light. LA CUISINE CREOLE. 131 VIRGINIA BOLLS. One tablespoonful of good yeast, one egg, one large spoonful of butter, one pound or pint of flour, a little sait and enough milk

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