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Bread Rolls

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. For one panful of biscuits take as much raised bread-dough as will make one loaf of bread.
  2. Use any kind of bread-dough, but if no shortening has been used, add a tablespoonful of butter to this amount of dough.
  3. Add also more flour to make a stiffer dough than for bread.
  4. Work it for ten minutes so as to give it a finer grain.
  5. Cut it into pieces half the size of an egg, roll them into balls, and place in a pan some distance apart.
  6. If enough space is given, each roll will be covered with crust, which is the best part of hot breads.
  7. If, however, the crumb is preferred, place them in the pan near enough to run together in rising.
  8. Let the biscuits rise to more than double size, and bake in a quick oven twenty to thirty minutes.
  9. When removed from the oven rub the crusts with a little butter, and wrap the rolls in a cloth until ready to serve.
  10. This will give a tender crust.
  11. If a deep color is liked, brush the rolls with milk or egg before placing them in the oven.
  12. A glaze is obtained by brushing them with sugar dissolved in milk when taken from the oven, then replacing them in the oven again for a moment to dry.