Coffee Rolls
| 2 cups milk | |
| 1½ yeast cakes | |
| Butter | ½ cup each |
| Lard | |
| Sugar | |
| Flour | |
| 1 egg | |
| ½ teaspoon cinnamon | |
| 1 teaspoon salt | |
| Melted butter | |
| Confectioners’ sugar | |
| Vanilla | |
Scald milk, when lukewarm add yeast cakes, and as soon as dissolved add three and one-half cups flour. Beat thoroughly, cover, and let rise; then add butter, lard, sugar, egg unbeaten, cinnamon, salt, and flour enough to knead. Knead until well mixed, cover, and let rise. Turn mixture on a floured cloth. Roll into a long, rectangular piece one-fourth inch thick. Brush over with melted butter, fold from ends toward centre to make three layers and cut off pieces three-fourths inch wide. Cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise, and bake in a moderate oven twenty minutes. Cool slightly, and brush over with confectioners’ sugar moistened with boiling water and flavored with vanilla.