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BREAKFAST ROLLS

(Bread) - (Favorite Dishes)







One quart of flour; one pint of sweet milk; one cake of yeast; three
eggs; one teaspoonful of butter and one of sugar; one teaspoonful of
salt. The yeast must be dissolved in a little of the milk. If desired
for breakfast, they must be made the night before; if for tea, set
them to rise about 11 o'clock in the morning. When well risen, put
them in the tin muffin rings that come especially for them and place
in a moderately warm position, letting them stand about an hour before
putting in to bake.

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PERFECT BREAKFAST ROLLS

One quart of scalded milk, when lukewarm, add the following: 1/2 cup
of butter and lard (mixed), 1 egg, 1 tablespoonful of sugar, 1
teaspoonful of salt and 1 Fleischman's yeast cake; add flour to form a
thick batter; beat all thoroughly. Mix the above at 9.30 P.M., stand
in a warm place, closely-covered, over night. The following morning
add more flour; dough should not be mixed quite as stiff as for bread.
Allow it to raise in a warm place. When well-risen, place on bread
board, roll, cut into small biscuits; dip each biscuit in melted
butter, fold together, place in pans a distance apart, and when they
have doubled in size, bake in a hot oven.

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Breakfast Rolls

Mix well by sifting together half a pound of flour,

(cost two cents,) a heaping teaspoonful of baking powder, a level

teaspoonful of salt, and a heaping teaspoonful of sugar, (cost one

cent;) rub into a little of the above one ounce of lard, (cost one

cent,) mix it with the rest of the flour, and quickly wet it up with

enough cold milk to enable you to roll it out about half an inch thick,

(cost two cents;) cut out the dough with a tin shape or with a sharp

knife, in the form of diamonds, lightly wet the top with water, and

double them half over. Put them upon a tin, buttered and warmed, and

bake them in a hot oven. This receipt will cost about six cents, and

will make about nine good sized rolls.

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Breakfast Rolls

Rub exceedingly fine two ounces of good butter in a pound and three

quarters of fine flour. Mix a table-spoonful of yest in half a pint of

warm milk; set a light sponge in the flour till it rises for an hour;

beat up one or two eggs in half a spoonful of fine sugar, and intermix

it with the sponge, adding to it a little less than half a pint of warm

milk with a tea-spoonful of salt. Mix all up to a light dough, and keep

it warm, to rise again for another hour. Then break it in pieces, and

roll them to the thickness of your finger of the proper length; lay them

on tin plates, and set them in a warm stove for an hour more. Then touch

them over with a little milk, and bake them in a slow oven with care. To

take off the bitterness from the yest, mix one pint of it in two gallons

of water, and let it stand for twenty-four hours; then throw off the

water, and the yest is fit for use; if not, repeat it.









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