Home › Village Receipts › Rolls

Rolls

Two quarts of flour, one teaspoon of salt, two tablespoons of lard, one pint of milk, a scant half cup of sugar, one-third of a cake of compressed yeast dissolved in one cup of lukewarm water. Mix the salt and flour, and work in the lard with the tips of the fingers. Scald the milk and add the sugar to it; remove from the fire and when the milk is lukewarm add the dissolved yeast. Make a well in the center of the flour and pour into it the milk and yeast mixture. Sprinkle a little of the flour over the top and set the mixture away for four or five hours or until the center is full of bubbles. Then mix all together thoroughly with a spoon and knead a little so that it is smooth. Then let the dough rise until very light, mould it into rolls of any desired shape; let them rise till nearly double in size, and bake twenty or thirty minutes. When browned brush the tops with a little sugar mixed with milk, and return to the oven a moment to glaze the rolls. If the rolls are wanted for lunch, they may be started late in the afternoon, mixed at nine or ten o'clock and moulded and baked in the morning. If for tea, they may be started in the morning, in which case it is well to use one-half instead of one-third of a cake of yeast.

— Miss Fanny Selden