Melt the butter, sugar, and salt in the hot milk; when lukewarm, add the yeast (if compressed, dissolve in three tablespoonfuls of warm milk or water), then the beaten white and flour. Knead until smooth and fine-grained. Let it rise over night or till light. Shape into small balls; then roll into sticks a foot long. Let them rise slowly and bake in a moderate oven, that they may be dried through before browning. When shaped into large plain rolls, they are called White Mountain Rolls.
Rolls designed for breakfast or dinner are better not to be sweetened enough to taste sweet; but for tea or lunch more sugar may be added. This brings us to another variety of rolls which are made richer by the addition of butter, sugar, eggs, and fruit, including Swedish Rolls, Rusks, and Bunns.
1 pint milk, scalded.
½ cup butter.
¼ cup sugar.
1 scant teaspoonful salt.
Whites of 2 eggs. ½ cup yeast. 7 or 8 cups flour.
Melt the butter, and dissolve the sugar and salt in the hot milk; when lukewarm, add the yeast and beaten whites. Mix in flour to make a sponge or drop batter. In the morning add the remainder of the flour, and knead twenty minutes. Let it rise till noon or till light; then knead again slightly, and roll out into a large, rectangular piece, half an inch thick. Have the edges as straight as possible. Spread all over with a thin layer of soft butter, and a sprinkling of sugar, cinnamon, grated lemon rind, and currants. Roll up like a jelly roll, cut off slices an inch wide, lay them with the cut side down on well-greased pans, and when well risen bake in a hot oven fifteen or twenty minutes. When done, glaze them with sugar dissolved in milk, and dry them a few minutes in the oven, or rub them with soft butter. If mixed in the morning, make a sponge with the scalded milk cooled, the eggs, salt, sugar, and part of the flour. Place the bowl in a pan of warm water for three or four hours; then add the butter and the remainder of the flour. Knead, and after it is well risen roll out as above.