Breakfast Rolls

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

two ounces of good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pound and three quarters of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
a table-spoonful of yest
half a pint of warm milk ↝ Milk, NFS [Milk, reduced fat]
one or two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a spoonful of fine sugar ↝ Sugar, NFS [Sugars and honey]
a little less than half a pint of warm milk ↝ Milk, NFS [Milk, reduced fat]
a tea-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
one pint of it
two gallons of water ↝ Water, tap [Tap water]
two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
about half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three spoonfuls of good yest
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (9)

Rub exceedingly fine two ounces of good butter in a pound and three quarters of fine flour.
Mix a table-spoonful of yest in half a pint of warm milk; set a light sponge in the flour till it rises for an hour.
Beat up one or two eggs in half a spoonful of fine sugar, and intermix it with the sponge, adding to it a little less than half a pint of warm milk with a tea-spoonful of salt.
Mix all up to a light dough, and keep it warm, to rise again for another hour.
Then break it in pieces, and roll them to the thickness of your finger of the proper length; lay them on tin plates, and set them in a warm stove for an hour more.
Then touch them over with a little milk, and bake them in a slow oven with care.

To take off the bitterness from the yest

Mix one pint of it in two gallons of water, and let it stand for twenty-four hours; then throw off the water, and the yest is fit for use; if not, repeat it.

Another way

With two pounds of flour mix about half a pound of butter, till it is like crumbled bread; add two whole eggs, three spoonfuls of good yest, and a little salt.
Make it up into little rolls; set them before the fire for a short time to rise, but, if the yest is very good, this will not be necessary.

Original Text

Breakfast Rolls.

Rub exceedingly fine two ounces of good butter in a pound and three quarters of fine flour. Mix a table-spoonful of yest in half a pint of warm milk; set a light sponge in the flour till it rises for an hour; beat up one or two eggs in half a spoonful of fine sugar, and intermix it with the sponge, adding to it a little less than half a pint of warm milk with a tea-spoonful of salt. Mix all up to a light dough, and keep it warm, to rise again for another hour. Then break it in pieces, and roll them to the thickness of your finger of the proper length; lay them on tin plates, and set them in a warm stove for an hour more. Then touch them over with a little milk, and bake them in a slow oven with care. To take off the bitterness from the yest, mix one pint of it in two gallons of water, and let it stand for twenty-four hours; then throw off the water, and the yest is fit for use; if not, repeat it.

Another way.

With two pounds of flour mix about half a pound of butter, till it is like crumbled bread; add two whole eggs, three spoonfuls of good yest, and a little salt. Make it up into little rolls; set them before the fire for a short time to rise, but, if the yest is very good, this will not be necessary.

Notes

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