Add butter, sugar, and salt to milk. When lukewarm, add dis- solved yeast cake and 3 cups flour. Beat thoroughly, cover, and let rise until light; cut down, add egg if used, and enough flour to knead (about 2% cups). Let rise until double in bulk, and turn onto slightly floured cloth or board. Knead and shape (see below). Cover with cloth and board or cooky sheet and let rise until double in bulk. _ Bake in hot oven (425° F.) 12 to 15 minutes. All the 76 THE BOSTON COOKING-SCHOOL COOK BOOK dough may be used at once, or part may be used and the rest covered and kept in refrigerator to be used later. Makes 30 to 36 rolls. To reduce the time, shape biscuits as soon as mixed. Round Biscuits. When mixture is ready to shape, pull off as many small pieces of dough (having them of uniform size) as there are to be biscuits. Hold piece with thumb and first finger, of left hand; with right hand fold dough from top under, constantly mov- ing dough round and round until it is perfectly smooth on top and there are no creases underneath. Place in greased muffin tins or in greased pans near together. Brush between with melted butter, so that biscuits will separate easily after baking. Finger Rolls. Shape Round Biscuits and roll with one hand on part of board where there is no flour, until of desired length. Make smooth and of uniform size, and round at ends. Clover Leaf Rolls. Shape in tiny balls, brush edges with melted butter, place 3 in each section of greased muffin tins. Parker House Rolls I. When mixture is ready to shape, pat and roll out 4% inch thick, cut out with biscuit cutter or Parker House roll cutter, first dipped in flour. Dip the handle of a case knife in flour and with it make a crease through the middle of each piece; brush over half of each piece with melted butter, fold, and press edges together. Place in greased pan 1 inch apart. Parker House Rolls II. Cut or tear off small pieces of dough and shape round, like a biscuit. Place in rows on floured board, cover with cloth and pan, and let rise until light. With handle of large wooden spoon or toy rolling-pin, crease through center of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, and place in buttered pan 1 inch apart. Salad, Dinner, or Reception Rolls. Shape in small biscuits, place in rows on floured board, cover with cloth and pan, and let rise until light and well puffed. Flour handle of wooden spoon and make a deep crease in the middle of each biscuit, take up, and press edges together. Place closely in buttered pan, brushing with butter between biscuits. Orange Rolls. Sprinkle with grated orange rind. Roll 14 inch thick and shape with small round cutter. Press a small lump of sugar dipped in orange juice into each. ; RAISED BREAD AND. BISCUITS vi Cheese Biscuits. Roll 1 inch thick, sprinkle with grated cheese, and cut out with small round cutter. ROSEBUD BISCUITS Make Dough for Standard Rolls. Roll 14 inch thick, spread with softened butter✪ Rosebud Biscuits, and roll up like jelly roll. Cut in 34-inch pieces. Place in buttered pan, close together, cut side down. Let rise until double in bulk and bake 20 minutes in hot oven (400° F.). Cinnamon Rolls. Before rolling up, sprinkle with 14 cup sugar mixed with 2 teaspoons cinnamon. Swedish Rolls. Before rolling up, sprinkle with 2 tablespoons sugar, 14 teaspoon cinnamon, 4 cup seeded raisins, and 2 table- spoons chopped citron. Butterscotch Biscuits. Cream 4 cup butter with 34 cup brown sugar. Spread part on dough before rolling up. Spread remainder on bottom of 9-inch round pan.✪ Butterscotch Biscuits Brush sides of rolls with melted butter. Place close together on sugar and butter mixture in pan, cut side down. Let rise until doubled in bulk. Bake 25 minutes in moderately hot oven (375° F.). Serve butter- scotch side up.

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Add butter, sugar, and salt to milk. When lukewarm, add dissolved yeast cake and 3 cups flour. Beat thoroughly, cover, and let rise until light; cut down, add egg if used, and enough flour to knead (about 2% cups). Let rise until double in bulk, and turn onto slightly floured cloth or board. Knead and shape (see below). Cover with cloth and board or cooky sheet and let rise until double in bulk. _ Bake in hot oven (425° F.) 12 to 15 minutes. All the dough may be used at once, or part may be used and the rest covered and kept in refrigerator to be used later. Makes 30 to 36 rolls. To reduce the time, shape biscuits as soon as mixed. Round Biscuits. When mixture is ready to shape, pull off as many small pieces of dough (having them of uniform size) as there are to be biscuits. Hold piece with thumb and first finger, of left hand; with right hand fold dough from top under, constantly moving dough round and round until it is perfectly smooth on top and there are no creases underneath. Place in greased muffin tins or in greased pans near together. Brush between with melted butter, so that biscuits will separate easily after baking. Finger Rolls. Shape Round Biscuits and roll with one hand on part of board where there is no flour, until of desired length. Make smooth and of uniform size, and round at ends. Clover Leaf Rolls. Shape in tiny balls, brush edges with melted butter, place 3 in each section of greased muffin tins. Parker House Rolls I. When mixture is ready to shape, pat and roll out 1/4 inch thick, cut out with biscuit cutter or Parker House roll cutter, first dipped in flour. Dip the handle of a case knife in flour and with it make a crease through the middle of each piece; brush over half of each piece with melted butter, fold, and press edges together. Place in greased pan 1 inch apart. Parker House Rolls II. Cut or tear off small pieces of dough and shape round, like a biscuit. Place in rows on floured board, cover with cloth and pan, and let rise until light. With handle of large wooden spoon or toy rolling-pin, crease through center of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, and place in buttered pan 1 inch apart. Salad, Dinner, or Reception Rolls. Shape in small biscuits, place in rows on floured board, cover with cloth and pan, and let rise until light and well puffed. Flour handle of wooden spoon and make a deep crease in the middle of each biscuit, take up, and press edges together. Place closely in buttered pan, brushing with butter between biscuits. Orange Rolls. Sprinkle with grated orange rind. Roll 14 inch thick and shape with small round cutter. Press a small lump of sugar dipped in orange juice into each. ; Cheese Biscuits. Roll 1 inch thick, sprinkle with grated cheese, and cut out with small round cutter. ROSEBUD BISCUITS Make Dough for Standard Rolls. Roll 14 inch thick, spread with softened butter, and roll up like jelly roll. Cut in 34-inch pieces. Place in buttered pan, close together, cut side down. Let rise until double in bulk and bake 20 minutes in hot oven (400° F.). Cinnamon Rolls. Before rolling up, sprinkle with 14 cup sugar mixed with 2 teaspoons cinnamon. Swedish Rolls. Before rolling up, sprinkle with 2 tablespoons sugar, 14 teaspoon cinnamon, 4 cup seeded raisins, and 2 tablespoons chopped citron. Butterscotch Biscuits. Cream 4 cup butter with 34 cup brown sugar. Spread part on dough before rolling up. Spread remainder on bottom of 9-inch round pan. Brush sides of rolls with melted butter. Place close together on sugar and butter mixture in pan, cut side down. Let rise until doubled in bulk. Bake 25 minutes in moderately hot oven (375° F.). Serve butterscotch side up.

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Boston Cooking-School cook book