About 9 o'clock in the evening, knead well, adding the balance of the flour. Cover and let stand in a warm place until morning. In the morning, roll out about ¾ of an inch thick, cut into small rolls, place in baking pans far enough apart so they will not touch, and when raised quite light, bake.
Or, take the same ingredients as above (with one exception; take one whole cake of compressed yeast), dissolved in half a cup of luke-warm water, and flour enough to make a thin batter. Do this at 8.30 in the morning and let rise until 1 o'clock; then knead enough flour in to make a soft dough, as soft as can be handled. Stand in a warm place until 4.30, roll out quite thin; cut with small, round cake-cutter and fold over like a pocketbook, putting a small piece of butter the size of a pea between the folds; set in a warm place until 5.30, or until very light; then bake a delicate brown in a hot oven. If made quite small, 70 rolls may be made from this dough.
To cause rolls of any kind to have a rich, brown glaze, when baked, before placing the pan containing them in the oven, brush over the top of each roll the following mixture, composed of—yolk of 1 egg, 1 tablespoon of milk, and 1 teaspoon of sugar.
"GRANDMOTHER'S" FINE RAISED BISCUITS
- 1 quart scalded milk (lukewarm).
- ¾ cup of butter, or a mixture of butter and lard.
- ½ cup of sugar.
- 1 teaspoonful of salt.
- 2 Fleischman's yeast cakes.
- Whites of 2 eggs.
- Flour.
Quite early in the morning dissolve the two yeast cakes in a little of the milk; add these, with one-half the quantity of sugar and salt in the recipe, to the remainder of the quart of milk; add also 4 cups of flour to form the yeast foam. Beat well and stand in a warm place, closely-covered, one hour, until light and foamy.
Beat the sugar remaining and the butter to a cream; add to the yeast foam about 7 to 8 cups of flour, and the stiffly-beaten whites of the two eggs.
Turn out on a well-floured bread board and knead about five minutes. Place in a bowl and let rise again (about one hour or longer) until double in bulk, when roll out about one inch in thickness. Cut small biscuits with a ½ pound Royal Baking Powder can.