Washington Rolls

Ingredients

• three pints of flour
• a scant pint of milk
• half a cupful of yeast or half of a two-cent cake of compressed yeast
• four table-spoonfuls of butter or lard
• one table-spoonful of sugar
• one egg
• one teaspoonful of salt

Method

1. 1

   Sift flour into a pan, add salt and sugar.

2. 2

   Dissolve yeast in warm water and butter in milk.

3. 3

   Beat the egg and add it with yeast to the milk.

4. 4

   Pour the mixture onto the flour, beat well, knead for 20 minutes, and let rise in a warm place for 4 hours.

5. 5

   Shape into rolls, let rise again, and bake in a quick oven for 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 417. The excerpt below is the record exactly as published.

Washington Rolls. These call for three pints of flour, a scant pint of milk, half a cupful of yeast or half of a two-cent cake of compressed yeast, four table-spoonfuls of butter or lard, one table-spoonful of sugar, one egg, and one tea- spoonful of salt. Sift the flour into a pan, and add the salt and sugar to it. If compressed yeast be used, dissolve it in one-third of a cupful of warm water. Dissolve the butter or lard in the milk. Beat the egg till very light, and add it and the yeast to the milk. At this time the milk should be blood-warm, and after a little stirring the mixture should be poured upon the flour. Beat well with a spoon ; then turn the mixture upon a floured board, and knead for twenty minutes. Return it to the pan, and, covering closely, set it in a warm place. In four hours it should be a perfect sponge. Work it down, and let it rise again. When it has risen the second time, form into rolls of any shape, and let these rise till they are a little more than double the original size. Bake in a rather quick oven for half an hour. The rolls may be made about four inches long and an inch and a half in diameter, placed close together in a 790 MISS PARLOA'S KITCHEN COMPANION. shallow pan, and when they have risen, baked for half an hour ; or they may be shaped like balls, placed a little distance apart in the pan, and when they have risen, baked for twenty minutes. Another mode is to put the dough into French roll-pans, and when it has risen, bake for twenty-five minutes. This method secures a quantity of rich, crisp crust, and gives the rolls a pecu- liar sweetness. If six o'clock be the hour for tea, it will be well to begin raising the dough at eleven in the forenoon. In hot weather noon will be early enough. It takes about an hour and a half for the rolls to rise to a little more than double the original size in a temperature of about 80°. When an especially tender and rich crust is de- sired, brush the rolls over with soft butter or lard when they are about half baked. * Potato Rolls. These will require a quart of flour, half a pint of milk, one good-sized potato, one large table-spoonful of butter, some boiling water, one-fourth of a cake of compressed yeast or one-fourth of a cupful of liquid yeast, one level teaspoonful of salt

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