Water Rolls

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Sift the flour into a basin, make a hole in it, and put in the yeast; give one stir round.
  2. Cover the basin with a cloth, and put it for the dough to rise in the meat screen 1 hour.
  3. Then mix the dough, and shape it and put into tins to rise again uncovered 20 minutes.
  4. Bake 1/2 hour.
Original Text
Water Rolls. These are the shape of two French rolls united. 1 lb. flour, 1 pinch salt, ½ oz. German yeast dissolved in warm water and strained. Sift the flour into a basin, make a hole in it, and put in the yeast; give one stir round. Cover the basin with a cloth, and put it for the dough to rise in the meat screen 1 hour. Then mix the dough, and shape it and put into tins to rise again uncovered 20 minutes. Bake ½ hour.
Notes
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