French Rolls

Two quarts of sifted flour, a pint of warm milk, half a cup of butter melted in the milk, a quarter of a cup of sugar, three or four eggs beaten light, a little salt, a half cake of compressed yeast, dissolved in a little warm milk. Make a batter of the milk and flour, add the eggs and sugar, beat hard for fifteen minutes. Cover the pan and set to rise, over night if for luncheon, in the morning if for tea. Knead well, but do not add any more flour. Make them into shape and let them rise again until light. Bake about fifteen minutes in a quick oven. For buns add cinnamon. Sift the flour before measuring, and measure lightlv.

Raised Finger-Rolls

Half a pint of milk, half a pint of water, one-third of a compressed yeast cake, one teaspoonful of sugar, two teaspoonfuls of butter, one teaspoonful of salt. Dissolve the yeast cake in a little tepid water, mix as usual, make into a soft dough at night, bake for breakfast or luncheon.

Windsor Rolls

Melt half a cup of butter in three-quarters of a pint of warm milk, dissolve one cake of compressed yeast in a little tepid milk, stir together and add a teaspoonful of salt and enough flour to make like bread dough, set to rise in a warm place. It will rise in about two hours. Roll out the dough, using as little flour as possible to keep it from sticking, and cut with a biscuit-cutter, or mould with the hands into rolls, put them in pans, and set on the shelf over the range to rise about ten or fifteen minutes. Bake fifteen or twenty minutes.

Elizabetti Rolls

One cup of sweet milk, half a yeast cake, an even tablespoonful of butter, two teaspoonfuls of sugar, and one of salt, and flour enough to make as stiff as bread dough. Scald the milk and melt the butter in it, when lukewarm dissolve the yeast cake, sugar and salt and stir the flour in until as thick as bread dough. Set to rise over night. In the morning roll thin, cut with a biscuit-cutter, put a tiny lump of butter on each biscuit, fold in half, set to rise again, and when light bake about twenty minutes in a moderate oven. This quantity will make twenty-four rolls.

Rye Rolls

Take in the morning from rye bread dough one cupful, add to it a tablespoonful of Porto Rico molasses, one tablespoonful of sour cream, one even tablespoonful of butter. Bake in cups, half fill them, set in a warm place to rise for three-quarters of an hour, and bake fifteen minutes. This quantity will make eight.

Gluten Rolls

Three cups of kernel flour, two even tablespoon-fuls of baking powder, half a teaspoonful of salt, two cups of milk. Mix the flour, salt and baking powder together, then stir in the milk, beat well. If baked in iron roll pans heat them well, brush with butter; if granite ware, only grease them. This quantity will make sixteen rolls. Bake from twenty to twenty-five minutes.

Parker House Rolls

Sift two cups of flour with half a teaspoonful of salt and one teaspoonful of sugar, then add a cup of tepid water in which a cake of compressed yeast has been dissolved, two tablespoonfuls of melted butter; when mixed break in one egg and add flour enough to make a soft dough. Knead well, beating the dough upon the board. Set to rise in a warm place, when light knead again, adding only enough flour to keep from sticking to the board, roll out about half an inch thick, cut with a biscuit-cutter, brush with melted butter, fold in half and set to rise again. These rolls can be set at noon if for tea, or in the morning if for luncheon, or they can be made up at night for breakfast, when use only half a yeast cake. This dough can be moulded into small, oblong rolls for afternoon teas.

Norwegian Rolls

Two pounds and a half of flour, a pint and a half of milk, half a pound of butter, six ounces of sugar, one even teaspoonful of cardamom seeds pounded fine, and one cake of compressed yeast. Melt the butter in the milk, mix the sugar, flour and cardamom together and stir the butter and milk into it with the yeast cake dissolved in a little milk, mix thoroughly and set to rise. When it is nicely raised, roll out the dough and cut with a biscuit-cutter, put in pans to rise again, - if they can be raised over steam it is better. When light bake in a quick oven. If zwieback are wanted, cut the biscuit in half when cold and set them in the oven to brown. If wanted very nice, brush each half over with white of egg and sprinkle with sugar and chopped almonds. The cardamom seed may be omitted if not liked.

Epicurean Rolls

Boil several potatoes and put them through a vegetable press or else grate them, measure one cupful, one tablespoonful of sugar, half a yeast cake dissolved in half a cup of tepid water, half a pint of milk, half a cup of butter, one egg beaten separately, half a teaspoonful of salt, and flour enough to make a soft dough. Set to rise at night. Pour a third of a cup of boiling water over the potato, salt and sugar. Beat smooth, and when tepid add the yeast, cover and set away to rise. In the morning bring the milk to a boil, and melt the butter in it; when cool enough add the beaten yolk and stir all into the potato sponge, beat the white of egg to a stiff froth and add to the other ingredients, with flour enough to make a soft dough ; knead well and let it rise again; when very light roll out about half an inch thick, cut with a round biscuit-cutter, prick them with a fork, put in pans for a short time to rise and bake from fifteen to twenty minutes. The most delicate and delicious of rolls.