GOOD DINNER OR BREAKFAST ROLLS

The English bread-book · Eliza Acton · 1857

Source: The English bread-book
Yield: 24.0 rolls
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (15)

an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a couple of pounds of the best flour ↝ Flour, 00 [Cereal Grains and Pasta]
a large salt-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a dessert-spoonful of solid, well-purified yeast ↝ Yeast [Not included in a food category]
half a tea-spoonful of pounded sugar ↝ Sugar, NFS [Sugars and honey]
half a pint of warm new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
one lightly-whisked egg, or the yolks of two ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
nearly half a pint more of quite warm new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

for richer bread

An additional ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
another egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

substitute for butter

a cup of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

for yeast preparation

plenty of cold water ↝ Water, tap [Tap water]

alternative yeast

Half an ounce of German yeast ↝ Yeast [Not included in a food category]

for washing tops

yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
a little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (9)

Crumble down, very small indeed, an ounce of butter into a couple of pounds of the best flour, and mix with them a large salt-spoonful of salt.
Put into a basin a dessert-spoonful of solid, well-purified yeast, and half a tea-spoonful of pounded sugar; mix these with half a pint of warm new milk.
Hollow the centre of the flour, pour in the yeast gradually, stirring to it sufficient of the surrounding flour to make a thick batter; strew more flour on the top, cover a thick double cloth over the pan, and let it stand in a warm kitchen to rise.
In winter it must be placed within a few feet of the fire.
In about an hour, should the sponge have broken through the flour on the top, and have risen considerably in height, mix one lightly-whisked egg, or the yolks of two, with nearly half a pint more of quite warm new milk, and wet up the mass into a very smooth dough.
Cover it as before, and in from half to three quarters of an hour turn it on to a paste-board, and divide it into twenty-four portions of equal size.
Knead these up as lightly as possible into small round or oval-shaped rolls; make a slight incision round them, and cut them once or twice across the top, placing them as they are done on slightly floured baking sheets, an inch or two apart.
Let them remain for fifteen or twenty minutes to prove; then wash the tops with yolk of egg, mixed with a little milk, and bake them in a rather quick oven from ten to twelve minutes.
Turn them upside down upon a dish to cool after they are taken from the tins.

Original Text

GOOD DINNER OR BREAKFAST ROLLS.

Crumble down, very small indeed, an ounce of butter into a couple of pounds of the best flour, and mix with them a large salt-spoonful of salt. Put into a basin a dessert-spoonful of solid, well-purified yeast, and half a tea-spoonful of pounded sugar; mix these with half a pint of warm new milk; hollow the centre of the flour, pour in the yeast gradually, stirring to it sufficient of the surrounding flour to make a thick batter; strew more flour on the top, cover a thick double cloth over the pan, and let it stand in a warm kitchen to rise. In winter it must be placed within a few feet of the fire. In about an hour, should the sponge have broken through the flour on the top, and have risen considerably in height, mix one lightly-whisked egg, or the yolks of two, with nearly half a pint more of quite warm new milk, and wet up the mass into a very smooth dough. Cover it as before, and in from half to three quarters of an hour turn it on to a paste-board, and divide it into twenty-four portions of equal size. Knead these up as lightly as possible into small round or oval-shaped rolls; make a slight incision round them, and cut them once or twice across the top, placing them as they are done on slightly floured baking sheets, an inch or two apart. Let them remain for fifteen or twenty minutes to prove; then wash the tops with yolk of egg, mixed with a little milk, and bake them in a rather quick oven from ten to twelve minutes. Turn them upside down upon a dish to cool after they are taken from the tins. An additional ounce of butter and another egg can be used for these rolls when richer bread is liked; but it is so much less wholesome than a more simple kind, that it is not to be recommended. When it can easily be procured, a cup of good cream is an admirable substitute for butter altogether, rendering the rolls exceedingly delicate both in appearance and in flavour. The yeast used for them should be stirred up with plenty of cold water one day, at least, before it is wanted. Half an ounce of German yeast will have an equally good effect, and can often be procured more easily in these days than good brewer's yeast.

Flour, 2 lbs.; butter, 1 oz.; sugar, ½ tea-spoonful; salt, 1 salt-spoonful; new milk, ½ pint. To rise about one hour. Additional milk, nearly ½ pint; 1 whole egg or yolks of 2: three quarters of an hour. Baked in 24 small rolls, ten to twelve minutes, in rather quick oven.

Notes

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