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Raised Rolls

Raised Rolls
By Bonnie Hensley Lockhart on Tuesday, December 3, 2013 at 10:02am
? 2 quarts of sifted flour.
? 1 pint of boiled milk (lukewarm).
? 1 tablespoon sugar.
? ? cup butter and lard, mixed.
? ? cake compressed yeast, or ? cup yeast. (sponge, not dry yeast)
? 1 teaspoon salt.
At 5 o’clock P.M. set sponge with half or three-fourths of the flour and all the other ingredients.
About 9 o’clock in the evening, knead well, adding the balance of the flour. Cover and let stand in a warm place until morning. In the morning, roll out about ? of an inch thick, cut into small rolls, place in baking pans far enough apart so they will not touch, and when raised quite light, bake.
Or, take the same ingredients as above (with one exception; take one whole cake of compressed yeast), dissolved in half a cup of luke-warm water, and flour enough to make a thin batter. Do this at 8.30 in the morning and let rise until 1 o’clock; then knead enough flour in to make a soft dough, as soft as can be handled. Stand in a warm place until 4.30, roll out quite thin; cut with small, round cake-cutter and fold over like a pocketbook, putting a small piece of butter the size of a pea between the folds; set in a warm place until 5.30, or until very light; then bake a delicate brown in a hot oven. If made quite small, 70 rolls may be made from this dough.
To cause rolls of any kind to have a rich, brown glaze, when baked, before placing the pan containing them in the oven, brush over the top of each roll the following mixture, composed of?yolk of 1 egg, 1 tablespoon of milk, and 1 teaspoon of sugar.
from 1915 book Mary down on the Farm

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