Tremont House Rolls

Tako two quarts of flour, add one teaspoonful of salt; make a hole in the middle and put into it one tablespoonful of sugar, butter about the size of an egg, one pint of boiled milk, and one teacupful of yeast. Do not stir, but put them together at night, and set in a cool place until morning. Then mix all together and knead fifteen minutes. Set in a cool place again for six hours, and roll out about one-half an inch thick and cut with a biscuit cutter. Moisten one edge with butter, and fold together like rolls. Lay in the pan so that they will not touch, set for half an hour in a warm place to rise, and bake in a quick oven.

French Rolls

One pint of milk come to a boil, one-half cup of butter, one cup of sugar, one cup of yeast, stirred into a sponge; when light knead up stiff, add one cup of milk, put in just when light, roll out, cut with a round cutter, butter one-half side, and lay the other over. Bake fifteen minutes.

Rolls

Take one quart of flour and mix quite soft with warm milk and one-half cup of yeast; mix in the morning and set to rise until noon; then break into it two eggs, three tablespoonfuls of sugar, one table-spoonful of butter, and teaspoonful of salt; mix up well together with hands, and set to rise again until about an hour before tea. Then knead a little, and cutting off a piece about the size of a common biscuit, roll out to about the size of a saucer, spread thinly with butter and turn over. After they are molded let them stand until light enough, and bake in a very quick oven.

Parker House Rolls

One quart of flour; two tablespoonfuls of sugar, two tablespoonfuls of butter rubbed into the flour, one-half cup of yeast, one pint of warm milk; stir this up at night, and put it to rise; in the morning stir in flour enough to have it knead without sticking, and then put it back in the same dish to rise again, and when risen light and nice, make it out into rolls; put them in the tin you wish to bake them in, and let them be in a moderately warm place until tea-time; then, if they are not risen enough, put them near the stove a few minutes until they do rise, then bake in a quick oven.

Rolls

Boil six potatoes in two quarts of water, and when done pour and press the whole through the colander; when cool, but not cold, add flour to make a stiff batter; add half a cup of yeast or one-half cake of compressed yeast, and set to rise; when light, add half a cup of lard and butter mixed, a tablespoonful of sugar, a teaspoonful of salt, and flour to make a soft dough; knead well and set again to rise; when light, knead down again, and repeat three or four times; an hour before they are needed, cut in small pieces, roll out, spread with melted butter, and fold over, laying them in a pan so that they will not touch each other; set them in a warm place, and when light, bake quickly. Or make into oblong rolls without spreading and folding, and just before putting them into the oven, gash deeply across the top with a sharp knife.