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Swedish Rolls

From Elements of the Theory and Practice of Cookery (1916).

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A historical recipe

Elements of the Theory and Practice of Cookery, by Katharine Rolston Fisher Mary Emma Williams (1916).

Sweden

Known as a Swedish recipe, with similar versions prepared across other nations.

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

Ingredients 2 ingredients

  1. one teaspoonful of sugar
  2. two tablespoonfuls of milk

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Flour, about 4 c.
  2. Compressed yeast, 1 cake, mixed with Sugar, 2 tb.
  3. Lukewarm water, i c.
  4. Salt, i t.
  5. Eggs, 2.
  6. Butter, 2 tb.
  7. Currants, about i c.
  8. Scalded milk, 1 c.
  9. Esctra butter and sugar.
  10. Put sugar, salt, and butter in a bowl.
  11. Pour upon them the hot milk.
  12. When the milk has become lukewarm, stir in the yeast.
  13. Add enough flour to make a drop-batter, beating till full of bubbles.
  14. Let it rise until very light.
  15. Add the beaten eggs, beat well;
  16. add enough more flour to make a soft dough, knead thoroughly, and let it rise again.
  17. When tripled in bulk, roll out, with as httle handling as possible, into a rectangle a little less than one-half inch in thickness;
  18. spread thinly with softened butter, working from the centre toward the edges.
  19. Sprinkle with currants and sugar.
  20. Roll the dough up into a cylinder one inch in diameter, and cut it into slices one inch thick.
  21. Place these close together, cut side down, on shallow greased pans, and let them rise till very hght.
  22. Dissolve one teaspoonful of sugar in two tablespoonfuls of milk ;
  23. brush the tops of the rolls with this mixture, and bake them twenty minutes in a hot oven.

Plating

Cookware for this recipe

  • Mixing bowl
  • Chef's knife
  • Wooden spoon
  • Rolling pin
  • Pastry brush
Source not stated by archive.org
Credit

From Elements of the Theory and Practice of Cookery (1916), printed page 136, digitised by the Internet Archive: https://archive.org/details/elementstheorya01fishgoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.