Excellent Rolls

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Yield: 7.0 rolls
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a spoonful and half of yeast of small beer ↝ Beer, light [Beer]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]

for cakes

a little saffron ↝ Spices, saffron [Spices and Herbs]
half a teacupful of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (8)

Warm one ounce of butter in half a pint of milk.
Put to it a spoonful and half of yeast of small beer, and a little salt.
Put two pounds of flour into a pan, and mix in the above.
Let it rise an hour.
Knead it well.
Make into seven rolls, and bake in a quick oven.

Cake Variation

If made in cakes three inches thick, sliced and buttered, they resemble Sally Lumm’s as made at Bath.
The foregoing receipt, with the addition of a little saffron, boiled in half a teacupful of milk, makes remarkably good cakes.

Original Text

Excellent Rolls.

Warm one ounce of butter in half a pint of milk, put to it a spoonful and half of yeast of small beer, and a little salt. Put two pounds of flour into a pan, and mix in the above. Let it rise an hour; knead it well; and make into seven rolls, and bake in a quick oven.

If made in cakes three inches thick, sliced and buttered, they resemble Sally Lumm’s as made at Bath.

The foregoing receipt, with the addition of a little saffron, boiled in half a teacupful of milk, makes remarkably good

Notes

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