Ingredients.—To every lb. of flour allow 1 oz. of butter, ¼ pint of milk, a large teaspoonful of yeast, a little salt. Mode.—Warm the butter in the milk, add to it the yeast and salt, and mix these ingredients well together. Put the flour into a pan, stir in the above ingredients, and let the dough rise, covered in a warm place. Knead it well, make it into rolls, let them rise again for a few minutes, and bake in a quick oven. Richer rolls may be made by adding 1 or 2 eggs and a larger proportion of butter, and their appearance improved by brushing the tops over with yolk of egg or a little milk. Time.—1 lb. of flour, divided into 6 rolls, from 15 to 20 minutes.
ROLLS.
ROLLS, Hot.
This dish, although very unwholesome and indigestible, is nevertheless a great favourite, and eaten by many persons. As soon as the rolls come from the baker’s, they should be put into the oven, which, in the early part of the morning, is sure not to be very hot; and the rolls must not be buttered until wanted. When they are quite hot, divide them lengthwise into three; put some thin flakes of good butter between the slices, press the rolls together, and put them in the oven for a minute or two, but not longer, or the butter would oil; take them out of the oven, spread the butter equally over, divide the rolls in half, and put them on to a very hot clean dish, and send them instantly to table.
ROLLS, Fluted.
Ingredients.—Puff-paste, the white of an egg, sifted sugar, jelly or preserve. Mode.—Make some good puff-paste (trimmings answer very well for little dishes of this sort); roll it out to the thickness of ¼ inch, and with a round fluted paste-cutter stamp out as many round pieces as may be required; brush over the upper side with the white of an egg; roll up the pieces, pressing the paste lightly together where it joins; place the rolls on a baking-sheet, and bake for about ¼ hour. A few minutes before they are done, brush them over with the white of an egg; strew over sifted sugar, put them back in the oven; and when the icing is firm and of a pale brown colour, they are done. Place a strip of jelly or preserve across each roll, dish them high on a napkin, and serve cold. Time.—¼ hour before being iced; 5 to 10 minutes after. Average cost, 1s. 3d. Sufficient.—½ lb. of puff-paste for 2 dishes. Seasonable at any time.
ROUX, Brown, a French Thickening for Gravies and Sauces.
Ingredients.—6 oz. of butter, 9 oz. of flour. Mode.—Melt the butter in a stewpan over a slow fire, and dredge in, very gradually, the flour; stir it till of a light-brown colour—to obtain this do it very slowly, otherwise the flour will burn and impart a bitter taste to the sauce it is mixed with. Pour it in a jar, and keep it for use: it will remain good some time. Time.—About ½ hour. Average cost, 7d.