Plain Buns (No. 77)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

four pounds of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
one pound of good moist sugar ↝ Sugar, NFS [Sugars and honey]
a gill of good yest
a pint of lukewarm milk ↝ Milk, NFS [Milk, reduced fat]
enough of the flour to make it the thickness of cream ↝ Flour, 00 [Cereal Grains and Pasta]
one pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
enough warm milk to make it a soft paste ↝ Milk, NFS [Milk, reduced fat]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a baking-platter rubbed over with butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (8)

To four pounds of sifted flour put one pound of good moist sugar; make a cavity in the centre, and stir in a gill of good yest, a pint of lukewarm milk, with enough of the flour to make it the thickness of cream; cover it over, and let it lie two hours;
then melt to an oil (but not hot) one pound of butter, stir it into the other ingredients, with enough warm milk to make it a soft paste;
throw a little flour over, and let them lie an hour;
have ready a baking-platter rubbed over with butter;
mould with the hand the dough into buns, about the size of a large egg;
lay them in rows full three inches apart;
set them in a warm place for half an hour, or till they have risen to double their size;
bake them in a hot oven of a good colour, and wash them over with a brush dipped into milk when drawn from the oven.

Original Text

Plain Buns.—(No. 77.)

To four pounds of sifted flour put one pound of good moist sugar; make a cavity in the centre, and stir in a gill of good yest, a pint of lukewarm milk, with enough of the flour to make it the thickness of cream; cover it over, and let it lie two hours; then melt to an oil (but not hot) one pound of butter, stir it into the other ingredients, with enough warm milk to make it a soft paste; throw a little flour over, and let them lie an hour; have ready a baking-platter rubbed over with butter; mould with the hand the dough into buns, about[383] the size of a large egg; lay them in rows full three inches apart; set them in a warm place for half an hour, or till they have risen to double their size; bake them in a hot oven of a good colour, and wash them over with a brush dipped into milk when drawn from the oven.

Notes

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