Cool milk; when lukewarm, add yeast cakes, and when they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours. Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, coil and bring ends together at top of cake. Let rise in pans and bake twenty minutes in a moderate oven; cool and brush over with confectioners’ sugar, moistened with boiling water to spread, and flavored with vanilla.
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.
Swedish Bread
2½ cups scalded milk
1 yeast cake
Flour
½ cup melted butter
⅔ cup sugar