Hot Rolls

One pint of milk scalded, stir in it a tablespoonful of butter; when cool, the white of one egg beaten light, a little salt, three tablespoonsful of yeast and flour enough to make a soft dough; mix with a spoon, set over night, and next morning drop in buttered roll-pans and bake about fifteen minutes. They should not be much thicker when mixed up at night than muffin batter, and no more added in the morning. This quantity makes twelve rolls. They are exceedingly nice.

Split Rolls

Boil a pint of milk and let it cool, rub into a quart of flour a tablespoonful of butter and one of lard, add half a teaspoonful of salt; make a hole in the middle of the flour and stir in the milk, half a teacup of yeast and two teaspoonsful of white sugar; let this stand until morning, then mix all together and set in a warm place to rise. When light, knead into a very soft dough, and let it rise again until noon, then roll out, cut into round cakes, spread very thinly a little butter over each one, fold over, making a half circle of each one, and put them in pans to rise again. When very light, bake. If you wish them for breakfast, set them at noon the day before, and knead them up at ten o'clock at night, and in the morning roll out and put in the pans.

Very Fine Rolls

One pint of new milk poured hot over two large potatoes boiled and mashed, two ounces of butter and two of lard stirred into the potato and milk, a teaspoonful of sugar, one of salt, two pounds of sifted flour, and half a teacup of yeast; knead all together for twenty minutes after breakfast if for tea; when very light, roll them out an inch in thickness, put in pans, rise again until very light, and bake in a hot oven

Parker-House Rolls

" At noon mix well with two quarts of sifted flour, one table-spoonful of lard, and a little salt; make a hollow in the middle of the flour, and pour in it a pint of hot-boiled milk, and set it away to cool until evening, then stir in the milk half a teacup of yeast, the same quantity of white sugar, and set it in a warm place to rise. In the morning knead all well together, not using any additional flour; let it rise until noon; if it gets light before that time mould it over again; at noon roll out about half an inch in thickness, cut into shape, place in buttered pans an inch apart, and set in a warm place to rise until tea-time. Bake ten minutes in a hot oven.

French Rolls

One quart of sweet milk, a quarter of a pound of butter, a teacup of yeast, a teaspoonful of saleratus; warm the milk and butter together until the butter is melted, stir in half a teaspoon of salt, the saleratus dissolved in a teaspoon of hot water, flour to make a stiff sponge, then the yeast; set them over night for breakfast, roll out with as little flour as possible, put them in buttered pans to rise. When very light, bake in a hot oven ten or fifteen minutes.

Flannel Rolls

Pour eggs, one quart of milk, flour to make a batter the consistence of muffins; bake in round tins three inches deep half an hour in a quick oven.

Pocket-Book Rolls

Take at noon one pint of morning milk, a piece of butter the size of a walnut, a tablespoonful. of sugar and a little salt; boil all together; when cool, add half a teacup of yeast and two quarts of flour; knead as you would broad, and set it in a warm place to rise. It will be light by tea-time; then knead it again; at bed-time knead it up again, using as little flour as possible. In the morning roll out without kneading, about half an inch thick, cut out, spread very thin with butter, fold them over, put in a buttered pan, let them rise a few minutes and bake.

Potato Rolls, No. 1

Boil two pounds of potatoes, mash them with two ounces of butter, add a pint of milk, a little salt, a gill of yeast, and flour enough to make a soft dough; when light, roll out, cut in cakes like biscuit, using as little flour as possible; set them in a warm place to rise, and bake from ten to fifteen minutes.

Potato Rolls, No. 2

Boil and mash five large potatoes, stir in them butter the size of an egg, and a little salt; warm a pint of new milk, with a table-spoonful of lard in it; beat four eggs and stir them in the potatoes, butter and milk; then add two and one-quarter pounds of flour; mix well with two tablespoonsful of yeast; set them to rise at one o'clock, at four roll them out half an inch thick, put them in buttered tins and let them rise until seven o'clock; then bake in a hot oven.

Graham Rolls

Two pounds of potatoes, boiled and rubbed through a cullender, half a small cup of sugar, a teaspoonful of salt, half a cup of good yeast, and unbolted flour, to make a stiff dough; set them to rise in the evening, and mould them out in the morning and bake for breakfast.