French Rolls

These may be prepared with little trouble by making a little larger quantity of the bread dough. After kneading the dough for the usual time, set aside enough for a pan of rolls, usually a pint. Work into this portion a large table-spoonful of butter or lard, and let it stand in a moderately cool place for four hours; knead it again, and let it stand three hours more ; then form the dough into rolls by rolling it out very lightly, cutting the rolls out with a biscuit cutter, and folding them not quite in the center, like turn-overs. The third rising will take an hour, after which bake the rolls half an hour in a quick oven.

Parker House Rolls

For eighteen good-sized rolls allow

Two scanty quarts of flour. One pint of milk. Two tea-spoonfuls of salt. Two table-spoonfuls of sugar. Two table-spoonfuls of butter or lard. \ One-half cupful of yeast, or One-half a cake of compressed yeast.

Boil the milk, and set it to cool. Sift the flour into a mixing-bowl, rub the butter, sugar and salt into it, make a well in the center, and turn into it the cold milk, and the yeast-cake dissolved in a little water. Sprinkle the top of the milk with a little of the flour, cover the bowl, and leave the whole on the kitchen table until morning. In the morning mix the mass together with a spoon, then knead the dough for twenty minutes, return it to the bowl, cover, and set it to rise in a warm place. When it has become three times as large as at first (generally in about three hours), turn it out on the bread-board, and roll it to a thickness of half an inch. Cut the dough with a round cutter, place a round stick the size of a slate-pencil on a roll about one-third its width from one side, press with the stick until the dough under it is about half as thick as it was before, and fold the shorter side of the roll over; repeat this process with each roll. Half a tea-spoonful of butter may be spread between the folds of each roll, if liked. Place the rolls in buttered pans, cover with a cloth, and let them rise an hour and a-half; they should then be more than double their original size. Bake twenty minutes in a hot oven. In making the rolls be careful not to mix the flour with the yeast and milk until the latter have stood several hours. Care is needed in measuring the ingredients, as nothing should be added afterward. If the rolls are desired for the evening meal begin them at eight o'clock, knead the dough at twelve or one, set it to rise until half-past three, then make it into rolls, which may rise in a cool place until twenty minutes of six ; they may thus be baked by six o'clock. If wanted for luncheon at one o'clock, set them at seven, doubling the quantity of yeast to hurry them ; knead the dough at nine, and shape into rolls at eleven. They should then be ready to bake at twenty minutes of one.

White Mountain Rolls

Two quarts of flour.

One and a-half pint of milk.

Two eggs (whites).

One tea-spoonful of salt.

Three table-spoonfuls of sugar.

One-half cupful of butter.

One-half cupful of yeast, or one-half a cake.

Sift the flour into a bowl, and add to it the salt and sugar. Boil the milk, and while it is still hot, put in the butter to melt. When the milk is cooled to blood heat, add the beaten whites of the eggs and the yeast, and stir the mixture into the flour, beating vigorously with a spoon. Knead well for twenty minutes, and set the dough to rise over night. In the morning take pieces of dough the size of an egg, shape them into long rolls, and place them side by side in a shallow pan that has been well greased; when they have risen to a little more than double their original size, bake for half an hour. The rolls will brown quickly and should be covered with paper as soon as they begin to brown.