Washington Rolls

Ingredients

• Pastry flour, 1/2 cup
• Sweet milk, 1/2 cup
• Sugar, 2 tablespoons
• Yeast-cake, 1/2
• Salt, 1/4 teaspoon
• Butter, 2 tablespoons
• Egg, 1
• Grated lemon-rind.

Method

1. 1

   Scald the milk, and add the sugar and salt, and let it cool.

2. 2

   Add the flour and the yeast-cake, which has been dissolved in 2 tablespoons of lukewarm water.

3. 3

   Cover, and let it rise overnight; and then add 2 tablespoons of melted butter, 1 egg well-beaten, the grated rind of 1 lemon, and flour enough to knead.

4. 4

   Let it rise again, and when light, roll out 1/2 inch thick, and shape it the same as rolls.

5. 5

   Let it rise still another time, and when light, bake in a rather hot oven.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 1. The excerpt below is the record exactly as published.

Sweet milk, 2 cups. Brown sugar, i^ cup, Molasses, % cup. Salt, 1 teaspoon, Soda, 1 large teaspoon, Walnuts, chopped fine, 1 cup. Beat very light, form in a loaf, and bake for 1 hour. NUT BEEAD, NO. 2 Sugar, 1 cup, Sweet milk, 2 cups. Nut-meats, chopped fine, 1% cups, Flour, 5 cups. Baking-powder, 5 teaspoons, Eggs, beaten light, 2. Sift the flour, baking-powder, salt and sugar together 3 oi- 4 times, and then add the chopped nuts. Mix in well, then add the milk to the beaten eggs and stir this into the dry ingredients. Make into 2 loaves, let them stand 20 to 30 minutes before baking. Bake 1 hour in a slow oven. When baked, butter the top. 4 AROUND-THE-WORLD COOK BOOK BREADS PULLED BREAD TO SERVE WITH SALADS Take a loaf of fresh bread, rather underdone, and still warm, and pull the inside out of it, in irregular pieces, about the size of an egg. Put it in the oven, and toast to a delicate brown. So crisp, and full of flavor is this ** pulled bread," that it makes a delicious accompaniment for any salad. GRAHAM LOAF Graham flour, 1 pint, , White flour, 1 pint, Sour milk, 1 pint, Molasses, y^ cup, Soda, 1 teaspoon. Bake for 1 hour. PARKER HOUSE ROLLS Flour, 2 quarts. Lard, or butter, 1 large tablespoon, Cold boiled milk, 1 pint, Yeast-cake, 1, Sugar, Vi cupful, Salt, 1/2 teaspoon. Dissolve the yeast-cake in l^ cupful of lukewarm water. Rub together the flour and butter, in a pan. Make a hole in the center of the flour in the pan, and pour into this the milk and the yeast. Also put in the sugar and half a tea- spoon of salt. Stir together, and let it then stand overnight. Next morn- ing knead it thoroughly, and put aside in a warm place. 5 BREADS AROUNDTHE-WORLD COOK BOOK Let it rise till light, then work it over again, and roll out to a thickness of about 1 inch. Cut into circles with a bis- cuit-cutter, and spread the tops with melted butter. Fold over, and place them to rise in the pan in which they are to be baked; being careful not to crowd them. Bake in a quick oven until light-brown on top. WASHINGTON ROLLS Pastry flour, % cup. Sweet milk, i/^ cup. Sugar, 2 tablespoons, Yeast-cake, i/2) Salt, 1/4 teaspoon. Butter, 2 tablespoons, Egg, 1, Grated lemon-rind.

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