Orange Rolls (5 Hours)

1 cupful milk .

1 1/2 compressed yeast cakes, dissolved in 1/4 cupful warm water

1 1/2 cupfuls bread flour

1/4 cupful sugar

4 tablespoonfuls melted butter or oleomargarine

1 teaspoonful salt

3 egg yolks

1 cupful orange juice

3/4 cupful chopped candied orange peel Bread flour to knead

Scald the milk; when tepid add the yeast, beat in the flour and let rise till spongy. Then add the other ingredients in the order given, and let rise again. Shape into little balls, set on a floured board, cover lightly and let rise till puffy. Shape into pointed rolls, let rise, slash and bake. Just before they are done brush over with a corn starch paste made of one teaspoonful of corn starch, dissolved in \ cupful cold water and allowed to boil, and sprinkle with candied orange peel, chopped fine.

Little Currant Rolls (6 Hours)

2 cupfuls scalded milk

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

2 1/2 cupfuls bread flour

1/2 cupful sugar

1 cupful dried, washed currants

1 1/4 teaspoonfuls salt

2 egg yolks

2 tablespoonfuls butter, oleomargarine or drippings

Bread flour to knead

Cool the scalded milk till lukewarm. Then add the yeast, and beat in 2 1/2 cupfuls of bread flour. Cover and set aside in a warm place to become light. Flour the currants, beat the egg yolks light, melt the shortening, and add them with the sugar and salt to the raised dough. Work in flour to knead. Knead till elastic, and let rise again till double in bulk. Shape as Parker House rolls, and, when risen, make three parallel cuts on top of each roll. When done, brush over with the whites of the eggs diluted with one tablespoonful cold water, and 3/4 teaspoonful vanilla. Sprinkle with sugar and return to the oven to "set" for a few seconds.

Clover Leaf Rolls (5 Hours)

1 cupful milk

1 tablespoonful sugar

1/4 tablespoonful salt

3 tablespoonfuls melted butter, oleomargarine or drippings

1/2 compressed yeast cake dissolved in 2 tablespoonfuls warm milk

1 1/4 cupfuls bread flour

1 egg well-beaten

Bread flour to knead

Scald the milk. When lukewarm, add the dissolved yeast, sugar, salt and the 1 1/4 cupfuls of flour. Beat well, and set to rise. When light, add the remaining ingredients with flour to knead. Knead well, and let rise a second time. Then shape into balls the size of an English walnut, and put three together into each division of oiled muffin pans, oiling the sides of the balls with butter where they adhere, before placing in the pans. When double in bulk, bake in a hot oven, and, when done, brush over tops with slightly-beaten egg white. Return to the oven to "set" the glaze.

Old-Time Hot Short Rolls (1798)

2 cupfuls tepid milk

1 compressed yeast cake, dissolved in 1/4 cupful of the milk

1 teaspoonful salt

2 tablespoonfuls butter 2 beaten eggs

About 6 cupfuls bread flour 1/4 cupful sugar

Take out 1/4 of a cupful of the milk and dissolve the yeast in it; add to the milk, with the butter, sugar, salt and eggs. Add flour to make a light dough, about 2 cupfuls, and let rise till spongy. Beat in the remaining flour, knead well, and let rise till double in bulk (about three hours). Shape into finger rolls, let rise again, and bake in a quick oven.