_Caution._ Do not use any flour in kneading the dough, and when it has risen put no flour on the board when it is to be rolled out. The risen dough must not be kneaded, merely turned on the board and rolled thin. If the rolls be required for luncheon begin them at half past seven or eight o’clock in the morning, and double the amount of yeast. The raising time will then be only half that given. This dough can be used for luncheon rolls and pin wheels.
1 pint of flour. 1-1/2 gills of milk. 1/8 cupful of yeast. 1 tablespoonful of butter. 1/4 teaspoonful of salt. 1 teaspoonful of sugar.
Boil the milk, and add the butter, sugar, and salt to it. Let the mixture stand until it becomes blood-warm; then add the yeast. Pour this new mixture on the flour, and beat well with a strong spoon; then knead on the board for twenty minutes. Return the dough to the bowl, and cover closely,—first with a towel, then with a tin or wooden cover. Set in a warm place over night. In the morning shape in either long or cleft rolls, and let these rise in the pans for an hour and a quarter, or until they have doubled in size. Bake in a moderately hot oven for half an hour, if the rolls be placed close together; but if they be detached, as would be the case with cleft rolls, bake for only fifteen or twenty minutes.
Make the dough for milk rolls. In the morning work it well in the bowl; then sprinkle the board lightly with flour, and roll the dough down to the thickness of a quarter of an inch. Spread this with soft butter and roll up as for a jelly roll. Cut from this slices about an inch thick, and set them on end in a buttered baking-pan. Have the rolls a little way apart and let them rise to double the original size. Bake them in a moderately hot oven for twenty-five minutes.
1 pint of flour, measured before sifting. 1/2 pint of milk, scant measure. 1-1/2 teaspoonfuls of baking powder. 1/2 teaspoonful of salt. 1/2 tablespoonful of butter. 1/2 tablespoonful of lard. 1/2 teaspoonful of sugar.
Mix thoroughly in a sieve the flour, sugar, salt, and baking powder, and then rub through the sieve. Rub the butter and lard into this mixture. Have the oven very hot, the pans buttered, the board, cutter, and rolling pin ready. Now add the milk to the mixture, stirring quickly and vigorously with a strong spoon. Sprinkle the board with flour and turn out the dough upon it. Roll down to the thickness of about half an inch and cut with a small cutter. Bake in a quick oven. Do not crowd the biscuit in the pan. If they be cut small, and the oven be very hot, they will bake in ten or twelve minutes. They should not stand in the oven after they are done.