Plain Rolls

The English bread-book · Eliza Acton · 1857
Source
The English bread-book
Time
Cook: 20 min Total: 20 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (6)
  1. Allow the dough to rise much more than the usual time, after it has once been kneaded down; this is better than making them with a large proportion of yeast.
  2. When the dough has swollen to its full height turn it on to the paste-board, and divide it into parts of equal size.
  3. Work them up very lightly into the form of rolls, and place them on tins, leaving spaces of two fingers width between them.
  4. Let them stand awhile to prove, or swell again.
  5. Bake them for about twenty minutes in a somewhat quick oven.
  6. To keep them hot until they are wanted for table, wrap them in a warm thick flannel, which should be kept for the purpose.
Original Text
PLAIN ROLLS. Any kind of light fermented bread may easily be converted into rolls by allowing the dough to rise much more than the usual time, after it has once been kneaded down: this is better than making them with a large proportion of yeast. When the dough has swollen to its full height turn it on to the paste-board, and divide it into parts of equal size; work them up very lightly into the form of rolls, and place them on tins, leaving spaces of two fingers width between them. Let them stand awhile to prove, or swell again; then bake them for about twenty minutes in a somewhat quick oven. To keep them hot until they are wanted for table, wrap them in a warm thick flannel, which should be kept for the purpose, and
Notes
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