French Rolls

Take a small piece of bread dough about four inches square; shape it into a ball; roll under the palms of the hands upon the bread board into a long roll about one inch in diameter; lay in a buttered roll pan butter the top lightly; cover with a towel and let rise one hour, or until double its bulk; bake in a hot oven twenty minutes, or until nicely browned; cool the bread and rolls where a draught of fresh air will pass around them.

Parker House Rolls

Take a piece of lightened milk-bread dough; roll into a sheet about one-half inch in thickness; let the dough shrink; cut the rolls with a large cutter; pull into an oval shape; spread with softened butter and fold over, having the edges come together; brush the top with butter and let rise one hour, or until light; bake.

Twin Rolls

Cut the rolls from a sheet of dough a quarter of an inch in thickness; put two rolls together, spreading softened butter between; let rise for one hour and bake.

Quick Swedish Rolls

Roll a piece of baking-powder biscuit dough into a sheet one-half inch in thickness; spread with softened butter; dust with cinnamon and sugar; roll like a jelly roll; with a sharp knife cut off bits from the end about one-half inch; lay the flat side on a well-buttered pan; bake in a hot oven ten minutes. These make a very good substitute for cinnamon rolls; to be served hot.

Cinnamon Rolls

Roll a piece of coffee-cake dough in a sheet one-fourth inch in thickness; cut into strips; brush with melted butter; dust with sugar and cinnamon; roll into shape; place one inch apart on a buttered pan and let rise one hour; bake in a moderately hot oven.

Bread Muffins


Two cupfuls of flour, One teaspoonful of baking-powder, One cupful of milk,

One tablespoonful of melted butter.

Two eggs,

One-half saltspoonful of salt.

Sift the flour, baking-powder and salt together; separate the eggs; add the yolks and then the milk gradually to the flour; beat to a smooth batter; add the melted butter; beat the whites of the eggs stiff and add last; bake in gem pans in a hot oven twenty minutes.

Raised Muffins

One egg,

One cupful of milk,

Two cupfuls of flour,

One-half teaspoonful of salt,

Two tablespoonfuls of sugar,

One-half yeast cake,

One tablespoonful of melted butter.

Cover the yeast cake with cold water and let it dissolve; heat the milk scalding hot; beat the egg, salt and sugar together; pour the hot milk over the beaten egg; let it stand until lukewarm, then add the yeast and flour; beat to a smooth batter; let rise for four or five hours; fill muffin pans two-thirds full; let rise from twenty to thirty minutes; bake in a hot oven. If muffins raise over night use half the quantity of yeast.