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Classic
Cook Books
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page 68
Twist Rolls.
Boil a pint of milk, put in a small lump of butter and a little salt; beat up an
egg and put in, when nearly cold, with a spoonful of yeast and some flour; when
light, knead in more flour to make it quite stiff; work it well, and let it rise
again; grease a dutch-oven or spider, flour your hands, and roll it out in
rings, or round several times, a little higher in the middle. They will be
nearly all crust, and suit delicate persons that cannot eat other warm bread.
French Rolls.
To one quart of sweet milk, boiled and cooled, half a pound of butter, half a
tea-cup of yeast, a little salt, and flour enough to make a soft dough; beat up
the milk, butter and yeast in the middle of the flour; let it stand till light,
in a warm place; then work it up with the whites of two eggs, beaten light; let
it rise again, then mould out into long rolls; let them stand on the board or
table, to lighten, an hour or two; then grease your pans and bake in an oven or
stove.
Bread Rolls.
In the morning, when your bread is light, take as much as would make one loaf;
pour boiling water on half a pint of corn meal--stir it well--add a little salt,
spread open the dough and work in the mush, with the addition of a
table-spoonful of lard or butter, and a little flour; work well and mould out,
placing them in your pans, and set them in a moderately warm place to lighten
for tea; bake in a stove, if the weather is cold. This dough will keep two days,
and may be baked as you need them.
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