Having seen these rolls, smoking, light, and delicious, upon my own table, at least twice a week for ten years, with scarcely a failure in the mixing or baking, I can confidently recommend the receipt and the product. You can make out part of your Graham dough in the same manner.
French Rolls. (No. 2.)
- 1 quart milk; new, warm milk is best.
- 1 teacup yeast.
- 1 quart and a pint of flour.
When this sponge is light, work in a well-beaten egg and two tablespoonfuls melted butter, with a teaspoonful of salt, half a teaspoonful soda dissolved in hot water, one tablespoonful white sugar and enough white flour to make a soft dough. Let this stand four or five hours, roll out into round cakes and fold as in No. 1, or shape with your hands into balls. Set these closely together in the baking-pan; let them rise one hour, and just before putting them into the oven, cut deeply across each ball with a sharp knife. This will make the cleft roll, so familiar to us in French restaurants. Bake half an hour.
Risen Biscuit. ✠
- 1 quart milk.
- ¾ cup lard or butter—half-and-half is a good rule.
- ¾ cup of yeast.
- 2 tablespoonfuls white sugar.
- 1 teaspoonful salt.
- Flour to make a soft dough.
Mix over night, warming the milk slightly and melting the lard or butter. In the morning, roll out into a sheet three-quarters of an inch in thickness; cut into round cakes, set these closely together in a pan, let them rise for twenty minutes, and bake twenty minutes.
These delightful biscuits are even better if the above ingredients be set with half as much flour, in the form of a thin sponge, and the rest of the flour be worked in five hours later. Let this rise five hours more, and proceed as already directed. This is the best plan if the biscuits are intended for tea.
Sally Lunn. (No. 1.) ✠
- 1 quart of flour.
- 4 eggs.
- ½ cup melted butter.
- 1 cup warm milk.
- 1 cup warm water.
- 4 tablespoonfuls yeast.
- 1 teaspoonful salt.
- ½ teaspoonful soda, dissolved in hot water.