For one panful of biscuits take as much raised bread-dough as will make one loaf of bread. Use any kind of bread-dough, but if no shortening has been used, add a tablespoonful of butter to this amount of dough. Add also more flour to make a stiffer dough than for bread. Work it for ten minutes so as to give it a finer grain. Cut it into pieces half the size of an egg, roll them into balls, and place in a pan some distance apart. If enough space is given, each roll will be covered with crust, which is the best part of hot breads. If, however, the crumb is preferred, place them in the pan near enough to run together in rising. Let the biscuits rise to more than double size, and bake in a quick oven twenty to thirty minutes.
When removed from the oven rub the crusts with a little butter, and wrap the rolls in a cloth until ready to serve. This will give a tender crust. If a deep color is liked, brush the rolls with milk or egg before placing them in the oven. A glaze is obtained by brushing them with sugar dissolved in milk when taken from the oven, then replacing them in the oven again for a moment to dry.
Add to bread-dough a little more sugar, and enough flour to make a stiff dough. Roll it to one eighth inch thickness. Cut it into strips six inches wide, and then into sharp triangles. Roll them up, commencing at the base; the point of the triangle will then come in the middle of the roll. Turn the points around into the shape of crescents. Place on tins to rise for half an hour, brush the tops with water, and bake until lightly colored. When taken from the oven brush the tops with thin boiled cornstarch water, and place again for a minute in the oven to glaze.
Take any bread- or biscuit-dough. Roll it one inch thick, and cut it into strips one inch wide. Roll the strips on the board to make them round. Brush the strips with butter. Braid or twist the strips together, making them pointed at the ends, and broad in the middle. Let them rise a little, but not so much as to lose shape, and bake in a quick oven. Glaze the tops the same as directed above for crescents.
Make the dough into balls of the size desired. After the rolls have risen cut each roll across the top with a sharp knife about an inch deep. If cut twice it makes a cross roll. Glaze the tops as directed for crescents, or brush them with milk and sugar.
2 quarts of flour.
3 cups of boiled milk.
3 tablespoonfuls of sugar.
1 teaspoonful of salt. ½ cupful of butter. Whites of 2 eggs.
Boil the milk, dissolve in it the sugar and salt, and add the butter to melt it. When this mixture becomes tepid, add the beaten whites of the eggs and the yeast, dissolved in two tablespoonfuls of water; then stir in the flour, and knead it for twenty to thirty minutes; cover it well, and put it aside in a warm place free from draughts to rise over night. If to be used for breakfast, mold the rolls to any shape desired; let them rise to more than double their size, and bake for thirty minutes. If they are to be used for luncheon, cut down with a knife the raised dough in the morning, and keep it in a cool place until an hour and a half before the time for serving the rolls; then mold, raise, and bake them. If they are to be used for tea, do not set the dough until morning. In summer allow four and a half hours for the whole work, the same as directed for bread on page 340.
2 quarts of flour. 2 tablespoonfuls of butter, or lard, or cottolene.
1 teaspoonful of salt.
1 pint of milk.
1/3 compressed yeast cake.
½ cupful of sugar (scant).
Put the salt into the flour, and work in the shortening thoroughly. Dissolve the yeast in one cupful of warm water. Scald the milk, and dissolve the sugar in it after it is taken off the fire. When the milk is lukewarm, mix the yeast with it. Make a hollow in the center of the flour, and pour into it the milk and yeast mixture. Sprinkle a little of the flour over the top. Cover the pan well, and leave it to rise. If this sponge is set at five o'clock, at ten o'clock stir the whole together thoroughly with a spoon. Do not beat it, but stir it well, as it gets no other kneading. In the morning turn the dough onto a board, work it together a little, and roll it evenly one half inch thick. Lift the dough off the board a little to let it shrink all it will before cutting. Cut it into rounds with a good-sized biscuit-cutter. Place a small piece of butter on one side, and double the other side over it, so the edges meet. Let them rise for two hours, and bake in a quick oven for twenty minutes. If the rolls are to be used for luncheon, cut down the dough in the morning,and keep it in a cool place until the time for mold-ing them. If for tea, set the sponge in the morning, using one naif cake of compressed yeast.*