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 (14)
For the first recipe
For the second recipe
Instructions (13)
First Recipe
  1. Take two pounds of flour; divide it; put one half into a deep pan.
  2. Rub two ounces of butter into the flour.
  3. Add the whites of two eggs whisked to a high froth, one table-spoonful of yest, four table-spoonfuls of cream, the yolk of one egg, and a pint of milk, rather more than new milk warm.
  4. Mix the above together into a lather; beat it for ten minutes.
  5. Cover it, and set it before the fire for two hours to rise.
  6. Mix in the other half of the flour, and set it before the fire for a quarter of an hour.
  7. Bake these rolls in earthenware cups, rubbed with a little butter, and not more than half filled with dough.
  8. Bake for a quarter of an hour in a very hot oven.
Second Recipe
  1. Take one quart of fine flour; wet it with warm milk, and six table-spoonfuls of small beer yest, a quarter of a pound of butter, and a little salt.
  2. Do not make the dough too stiff at first, but let it rise awhile.
  3. Then work in the flour to the proper consistency.
  4. Set it to rise some time longer, then form your rolls of any size you please.
  5. Bake them in a warmish oven; twenty minutes will bake the small and half an hour the large ones.
Original Text
Rolls. Take two pounds of flour; divide it; put one half into a deep pan; rub two ounces of butter into the flour; the whites of two eggs whisked to a high froth; add one table-spoonful of yest, four table-spoonfuls of cream, the yolk of one egg, a pint of milk, rather more than new milk warm. Mix the above together into a lather; beat it for ten minutes; then cover it, and set it before the fire for two hours to rise. Mix in the other half of the flour, and set it before the fire for a quarter of an hour. These rolls must be baked in earthenware cups, rubbed with a little butter, and not more than half filled with dough; they must be baked a quarter of an hour in a very hot oven. Another way. Take one quart of fine flour; wet it with warm milk, and six table-spoonfuls of small beer yest, a quarter of a pound of butter, and a little salt. Do not make the dough too stiff at first, but let it rise awhile; then work in the flour to the proper consistency. Set it to rise some time longer, then form your rolls of any size you please; bake them in a warmish oven; twenty minutes will bake the small and half an hour the large ones.
Notes
—