Mix salt, sugar, butter and milk. When lukewarm, add dissolved yeast cake, yolks well beaten, whites well beaten and flour. Knead thoroughly; let rise over night; knead, roll into flat cake, fold in three pieces. Knead and fold in this way four separate times. Add one cup cleaned currants. Cut off small pieces, shape into rolls, and brush with butter; let rise. Bake in a moderate oven thirty minutes; brush with molasses or sugar dissolved in milk; return to the oven to dry.
Brioche
- 4 cups flour
1 teaspoon salt
2 tablespoons sugar
½ cup butter
1 yeast cake
¼ cup lukewarm water
8 eggs
1 cup milk
Scald milk; when lukewarm add dissolved yeast cake; add remaining ingredients and beat well for one half hour. Let rise to double its bulk; cut down; keep in ice box over night; in the morning, shape.
For Coffee Cakes, make into biscuit, then into finger shapes, twist ends in opposite directions, shape in crescents, let rise in pan. Bake in moderate oven. Brush with confectioners’ sugar dissolved in boiling water.
This mixture may be used for Buns.
Parker House Rolls
- 2 cups scalded milk
½ yeast cake
¼ cup lukewarm water
¼ cup butter melted
2 tablespoons sugar
1 teaspoon salt
flour
Mix scalded milk, when cool, with dissolved yeast cake. Add two cups flour; beat thoroughly and let rise.
When spongy add remaining ingredients and flour to knead. Knead; let rise; when double its bulk, shape into balls; lay on buttered sheet; cover with dripping pan. When risen to double their bulk, press with floured handle of wooden spoon almost dividing the biscuit. Brush one half with butter; press the two halves together; place on buttered tin; let rise. Bake when light ten to fifteen minutes.