Water Rolls (Petits Pains croquants) a la Stockholm

Ingredients

• Three quarts flour
• half cup shortening — half lard and half butter
• one tablespoon salt
• one quart water
• one yeast cake dissolved in lukewarm water

Method

1. 1

   Mix all to a smooth dough, let stand to rise in the lower part of the icebox or any cold place, overnight.

2. 2

   Put in biscuit forms, when half risen in the form, slash with a knife in the centre, dipping the knife in cold water each time; let rise again to the edge of the forms, put in icebox for about four hours.

3. 3

   Take out, leave in the kitchen to get warm, about half hour.

4. 4

   Bake in a quick oven from ten to fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 612. The excerpt below is the record exactly as published.

ater Rolls ( Petits Pains croquants) a la Stockholm Three quarts flour, half cup shortening — half lard and half butter, one tablespoon salt, one quart water, one yeast cake dissolved in lukewarm water

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