NO. 195. SWISS ROLLS BAKED.
SWISS ROLLS
Scald one cupful of milk to which have been added one tablespoonful of sugar and two tablespoonfuls of butter. When it has partly cooled add one half a cake of compressed yeast. Stir in well about three quarters of a quart of flour. Put it in a moderately warm place to rise. When it is light, place it in the ice-box for at least three hours, or overnight. When ready to use, turn the raised dough on a well-floured board, and roll it to a half-inch thickness. Spread the top with butter, and roll the sheet of dough like a jelly-cake roll. See illustration [No. 194]. Cut from the end of the roll slices three quarters of an inch in thickness.
Place the slices in pans, leaving plenty of room between each one, so they will not touch in rising. Let them rise slowly until they are very light, and more than doubled in size. Bake in a quick oven about twenty minutes.
NO. 196. LUNCHEON OR DINNER ROLLS AND BRAIDS IN THE DOUGH.
NO. 197. LUNCHEON OR DINNER ROLLS AND TWISTS BAKED.
LUNCHEON OR DINNER ROLLS, BRAIDS, TWISTS
For these rolls, any bread dough may be used. In order to get the pieces of uniform size, mold the dough into a roll about one and a half inches in diameter. Cut the roll into pieces one and a half inches long, giving pieces the size of an egg, or make the pieces larger, if desired. Turn each piece into a ball, and then, using both hands, roll it into shape, making a roll which is thick in the center and pointed at each end. See illustration [No. 196].