In the morning take pieces about the size of an egg,
and shape them into long rolls. Place them side by side
in a shallow cake-pan, and let them rise to a little more
than double their original size. Bake for half an hour
in a moderate oven. Owing to the presence of milk and
butter in the mixture, the rolls will be very brown in
fifteen minutes; and after that time has passed, lower
the heat of the oven a little, and cover the rolls with
brown paper for the remaining quarter of an hour.
White Mountain rolls are nice for luncheon or tea.
Half of the dough may be taken for Swedish bread,
if you choose. Eoll it very thin, and sprinkle lightly
with water, and then with sugar and cinnamon, — three
table-spoonfuls of sugar and one of cinnamon. Roll the
792 MISS PARLOA'S KITCHEN COMPANION.
same as jelly cake, and cut into slices about an inch
thick. Put these slices into a well-buttered pan, and
let them rise to double their size. Bake for twenty
minutes. The dough may be spread with butter instead
of being sprinkled with water.
Or the cinnamon may be omitted, and the dough
sprinkled with sugar and a cupful of dried currants.
These cakes are good to eat with coffee, either at lun-
cheon or after dinner.
Luncheon Rolls.
Use for these rolls two quarts of flour, one cupful of
sugar, one cupful of currants, two eggs, half a cupful of
butter, half a table-spoonful of salt, one pint and a quar-
ter of milk, and half a cupful of liquid yeast✪ Luncheon Rolls or half of
a two-cent cake of compressed yeast.
Boil the milk, and let it cool to about 100°. At about
nine o'clock in the evening sift the flour into a bowl, and
add to it one table-spoonful of sugar, the salt, and three
table-spoonfuls of butter. Mix all these ingredients
thoroughly. Beat one of the eggs, and add to it the milk
and yeast. Stir this liquid into the flour, and knead
the mixture for twenty minutes. Cover the bowl with a
clean towel, and put a tin or wooden cover over the
towel. Let the dough stand on the kitchen table during
Jhe night.
In the morning it will be found spongy. Cut it well
with a knife, and knead for a few minutes ; then put in
a cool place till ten o'clock. At that time sprinkle the
moulding-board with flour, and after turning the dough
out upon it, roll down to the thickness of half an inch.
Cut into cakes between three and four inches long and
about half as wide. A pound baking-powder can is
easily pressed into the form desired, and serves very well
for a cutter. Spread the cakes with the remainder of
the half-cupful of butter, half of the remaining sugar.
BREAD, ROLLS, AND MUFFINS. 793
and all the currants. Now fold up one end of the cake,
so that it conies almost to the centre, then fold the other
end upon the first, and press the dough slightly in the
centre. Place the rolls in buttered pans, cover them
with a towel, and let them rise for two hours in a rather
cool place. At the end of that time place them in a
moderate oven, and bake for twenty -five minutes.
Meanwhile beat the second egg well, and add a table-
spoonful of water to it. When the rolls have baked for
the specified time, take them from the oven, brush them
with the beaten egg, and sprinkle the rest of the sugar
over them. Return to the oven and cook for five min-
utes longer.
Page 419 · 1 recipe record on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In the morning take pieces about the size of an egg, and shape them into long rolls. Place them side by side in a shallow cake-pan, and let them rise to a little more than double their original size. Bake for half an hour in a moderate oven. Owing to the presence of milk and butter in the mixture, the rolls will be very brown in fifteen minutes; and after that time has passed, lower the heat of the oven a little, and cover the rolls with brown paper for the remaining quarter of an hour. White Mountain rolls are nice for luncheon or tea.
Half of the dough may be taken for Swedish bread, if you choose. Eoll it very thin, and sprinkle lightly with water, and then with sugar and cinnamon, — three table-spoonfuls of sugar and one of cinnamon. Roll the
same as jelly cake, and cut into slices about an inch thick. Put these slices into a well-buttered pan, and let them rise to double their size. Bake for twenty minutes. The dough may be spread with butter instead of being sprinkled with water.
Or the cinnamon may be omitted, and the dough sprinkled with sugar and a cupful of dried currants. These cakes are good to eat with coffee, either at luncheon or after dinner.
Luncheon Rolls.
Use for these rolls two quarts of flour, one cupful of sugar, one cupful of currants, two eggs, half a cupful of butter, half a table-spoonful of salt, one pint and a quarter of milk, and half a cupful of liquid yeast or half of a two-cent cake of compressed yeast.
Boil the milk, and let it cool to about 100°. At about nine o'clock in the evening sift the flour into a bowl, and add to it one table-spoonful of sugar, the salt, and three table-spoonfuls of butter. Mix all these ingredients thoroughly. Beat one of the eggs, and add to it the milk and yeast. Stir this liquid into the flour, and knead the mixture for twenty minutes. Cover the bowl with a clean towel, and put a tin or wooden cover over the towel. Let the dough stand on the kitchen table during the night.
In the morning it will be found spongy. Cut it well with a knife, and knead for a few minutes ; then put in a cool place till ten o'clock. At that time sprinkle the moulding-board with flour, and after turning the dough out upon it, roll down to the thickness of half an inch. Cut into cakes between three and four inches long and about half as wide. A pound baking-powder can is easily pressed into the form desired, and serves very well for a cutter. Spread the cakes with the remainder of the half-cupful of butter, half of the remaining sugar.
and all the currants. Now fold up one end of the cake, so that it comes almost to the centre, then fold the other end upon the first, and press the dough slightly in the centre. Place the rolls in buttered pans, cover them with a towel, and let them rise for two hours in a rather cool place. At the end of that time place them in a moderate oven, and bake for twenty-five minutes.
Meanwhile beat the second egg well, and add a tablespoonful of water to it. When the rolls have baked for the specified time, take them from the oven, brush them with the beaten egg, and sprinkle the rest of the sugar over them. Return to the oven and cook for five minutes longer.
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Luncheon Rolls