Emslie's Breakfast Rolls

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

dough

1/2 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 oz. butter worked in ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 teaspoonful of sugar ↝ Sugar, NFS [Sugars and honey]
1 oz. German yeast ↝ Yeast [Not included in a food category]
a dessertspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 teacupful of warm (not hot) water ↝ Water, tap [Tap water]
another 1/2 teacupful ↝ Water, tap [Tap water]

for Grissini

This dough is also used for Grissini, No. 1.

Instructions (3)

Do this the night before, and also same time dissolve 1 oz. German yeast with a dessertspoonful of flour in 1/2 teacupful of warm (not hot) water.
Next morning, add enough hot water to make it lukewarm, about another 1/2 teacupful; strain this yeast into the buttered flour, and mix into a dough.
Let it rise in the meat screen in a basin, under a cloth, 11/2 hours; then beat it up again and put it in buttered roll tins to rise again another 1/2 hour, in the meat screen.

Original Text

Emslie's Breakfast Rolls. (1892.)
Made in tins and look like halfpenny French rolls.
½ lb. flour, ½ oz. butter worked in, and ½ teaspoonful of sugar. Do this the night before, and also same time dissolve 1 oz. German yeast with a dessertspoonful of flour in ½ teacupful of warm (not hot) water.
Next morning, add enough hot water to make it lukewarm, about another ½ teacupful; strain this yeast into the buttered flour, and mix into a dough. Let it rise in the meat screen in a basin, under a cloth, 1½ hours; then beat it up again and put it in buttered roll tins to rise again another ½ hour, in the meat screen. This dough is also used for Grissini, No. 1.

Notes

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