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Classic
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page 131
VIRGINIA ROLLS
One tablespoonful of good yeast, one egg, one large spoonful of butter, one
pound or pint of flour, a little salt and enough milk to form into a stiff
batter. Set it to rise in a warmed pan until it is light; sift a cup of flour
into the bread-tray, and pour the light batter in; work it well and keep the
dough very soft, which is the most certain way to have light rolls or bread.
Now, that it is well worked, moist and soft, set the dough to rise; when light,
make into rolls, and lay them on a warmed and buttered pan; set them by the fire
to rise again, baste the top over with butter, and bake in a quick oven as soon
as they are light. Do not keep them too long rising or they might become sharp
or sour.
LIGHT FLOUR PUFFS FOR BREAKFAST
Take a tumbler of sifted flour, a tumbler of milk and two eggs. Put a
teaspoonful of yeast powder in the flour before sifting; beat the eggs
separately. Mix all together, and add a teaspoonful of melted butter or lard
just before baking in little fancy pans. Put salt in the flour with the yeast
powder, and then bake as quickly as you can.
ROLLS FOR BREAKFAST
Sift at night a quart of flour; add half a pint of milk, a spoonful of salt, two
well-beaten eggs, and a half cup of yeast. Work it well, cover it, and set it in
a warm place to rise. Next morning work in two tablespoonfuls of butter, and
mould the dough into rolls. Rub over each roll a little butter, and bake.
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