Swedish Rolls

Use the recipe for Parker House or Sweet Rolls. Roll to one-quarter inch thickness, spread with softened butter, sprinkle with 2 tablespoonfuls of sugar mixed with 1/2 teaspoonful cinnamon, 1/2 cupful raisins finely chopped, and 2 tablespoonfuls of chopped citron or orange peel. Roll up like jelly roll and cut in three-quarter inch pieces. Place the pieces in a pan close together, flat side down; let rise and bake. When the rolls are taken from the oven, brush over with white of egg slightly beaten, and diluted with 1/2 teaspoonful water. Return to the oven to dry the egg.

Sweet Rolls (5 Hours)

1 1/2 cupfuls tepid milk 1/2 cupful tepid water 1 compressed yeast cake 1/4 cupful sugar 1 teasooonful salt

2 tablespoonfuls butter or oleomargarine 1 egg Bread flour

Dissolve the yeast in the water, add to milk with the salt and beat in 2 1/2 cupfuls of flour. When light, in about an hour, add the sugar, shortening, melted, egg, and flour to knead. Let rise, and shape like small Parker House rolls; let rise again and bake in a moderate oven.

Parker House Rolls (5 Hours)

2 cupfuls scalded milk

3 tablespoonfuls butter or oleomargarine

2 tablespoonfuls sugar 1 teaspoonful salt

1 compressed yeast cake, dissolved in 1/4 cupful tepid water

5 1/2 to 6 cupfuls bread flour

Add the shortening, sugar and salt to the milk; when lukewarm, add the dissolved yeast and beat in 3 cupfuls of flour. Cover and let rise until spongy. Then add flour to knead, and let rise again. Toss on a floured board, and roll out to one-third inch in thickness. Shape with biscuit cutter. Brush with melted butter, crease each round with a knife across the center to form a hinge, fold over, and press the edges together. Place in an oiled pan one inch apart, let rise and bake in a hot oven from fifteen to twenty-five minutes.

French Rolls (6 Hours)

1 1/2 cupfuls tepid water 1 1/2 compressed yeast cakes

1 teaspoonful salt

About 6 cupfuls bread flour

Dissolve the yeast in 1/2 cupful of the water, and add flour to make a stiff dough. Knead thoroughly, shape into a ball and make two cuts on the top. Set in a small saucepan of tepid water, cut side up, and when the ball swells and floats remove with a skimmer to a mixing bowl containing the remaining water and the salt. Stir in flour to make a dough stiff enough to knead - about 2 cupfuls - and let stand till double in bulk. Shape into pointed rolls and bake, when light, in a moderate oven. Glaze with a paste made of one teaspoonful of corn starch dissolved in cold water and boiled up once. This should be applied just before the rolls are done.