The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Rolls

Add one tablespoon of butter to the recipe for [bread], or knead the butter into the dough just before moulding it. Shape it into rolls, put them into a buttered pan, and when risen to a little more than double their size, bake them for twenty minutes in an insulated oven with stones that will turn the paper a rich brown, as explained in the test on [page 225].