Turn out, and
serve hot.
Milk may be used instead of water, or the same mixture raised over-night
with half a cup of yeast, and then steamed.
PLAIN ROLLS.
A pint-bowlful of bread dough will make twelve small rolls. Increase
amount of dough if more are desired. Flour the molding-board lightly, and
work into the dough a piece of butter or lard the size of an egg. Knead
not less than fifteen minutes, and cut into round cakes, which may be
flattened and folded over, if folded or pocket rolls are wanted. In this
case put a bit of butter or lard the size of a pea between the folds. For
a cleft or French roll make the dough into small round balls, and press a
knife-handle almost through the center of each. Put them about an inch
apart in well-buttered pans, and let them rise an hour and a half before
baking. They require more time to rise than large loaves, as, being small,
heat penetrates them almost at once, and thus there is very little rising
in the oven.
Bake in a quick oven twenty minutes.
PARKER-HOUSE ROLLS.
Two quarts of flour; one pint of milk; butter the size of an egg; one
tablespoonful of sugar; one teacupful of good yeast; one teaspoonful of
salt.
Boil the milk, and add the butter, salt, and sugar.
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