Home › The Principles of Cookery › ROLLS (made from risen dough)

ROLLS (made from risen dough)

No. 1.--Take a lump of the dough, divide it into small balls the size of an orange, put these into patty-pans, and set them before the fire for ten minutes to rise. Put them into the oven, and bake them till done enough. When nearly cold grate off the outer crust. Time to bake, fifteen to twenty minutes. No. 2.--Take a piece of dough the size of a small loaf. Work into it a slice of butter, lard, or sweet dripping, and one egg. Knead it well, and make it into rolls three inches long and an inch thick. Lay these side by side in a buttered dish, and put them into a quick oven. Do not open the oven-door for a quarter of an hour, then brush the tops of the rolls over with milk, bake them five minutes longer and they will be done enough. Time to bake, twenty minutes.