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(German) - (Pennsylvania Germans)

2 quarts of sifted flour.
1 pint of boiled milk (lukewarm).
1 tablespoon sugar.
1/2 cup butter and lard, mixed.
3/4 cake compressed yeast, or 3/4 cup yeast.
1 teaspoon salt.
At 5 o'clock P.M. set sponge with half or three-fourths of the flour
and all the other ingredients.
About 9 o'clock in the evening, knead well, adding the balance of the
flour. Cover and let stand in a warm place until morning. In the
morning, roll out about 3/4 of an inch thick, cut into small rolls,
place in baking pans far enough apart so they will not touch, and when
raised quite light, bake.
Or, take the same ingredients as above (with one exception; take one
whole cake of compressed yeast), dissolved in half a cup of luke-warm
water, and flour enough to make a thin batter. Do this at 8.30 in the
morning and let rise until 1 o'clock; then knead enough flour in to
make a soft dough, as soft as can be handled. Stand in a warm place
until 4.30, roll out quite thin; cut with small, round cake-cutter and
fold over like a pocketbook, putting a small piece of butter the size
of a pea between the folds; set in a warm place until 5.30, or until
very light; then bake a delicate brown in a hot oven. If made quite
small, 70 rolls may be made from this dough.
To cause rolls of any kind to have a rich, brown glaze, when baked,
before placing the pan containing them in the oven, brush over the top
of each roll the following mixture, composed of--yolk of 1 egg, 1
tablespoon of milk, and 1 teaspoon of sugar.

Other Recipes


A portion of the white bread dough may be made into raised rolls.
These rolls are excellent without additional shortening, or, in fact,
without anything else being added. Mold pieces of the bread dough into
balls the size of a walnut; roll each piece flat with the rolling pin,
dip in melted butter, fold and place close together in a bake pan. Let
rise _very_ light, then bake about 15 minutes in a very hot oven. If a
teaspoonful of flour browns in about two minutes in the oven, it is
the right temperature for rolls.

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