. American cookery . nd frost and decorate, oruse for jelly sandwiches. American Crusty Rolls 2 cups boiled water, cooled1 teaspoonful salt5 to 6 cups flour 1 cake compressed yeastj cup boiled water, cooledf cup flour Soften the yeast in the one-fourth a cupof water and stir in the three-fourths acup of flour; knead the little ball of doughuntil smooth and elastic. Make two cutsacross the top of the dough at rightangles to each other, a quarter of aninch deep. Set the ball in a bowl con-taining the rest of the water. When theball floats —? a light, puffy mass — addthe other ingredients and mix
. American cookery . nd frost and decorate, oruse for jelly sandwiches. American Crusty Rolls 2 cups boiled water, cooled1 teaspoonful salt5 to 6 cups flour 1 cake compressed yeastj cup boiled water, cooledf cup flour Soften the yeast in the one-fourth a cupof water and stir in the three-fourths acup of flour; knead the little ball of doughuntil smooth and elastic. Make two cutsacross the top of the dough at rightangles to each other, a quarter of aninch deep. Set the ball in a bowl con-taining the rest of the water. When theball floats —? a light, puffy mass — addthe other ingredients and mix to a until smooth and elastic, fifteenor twenty minutes. Cover the doughand set aside in a temperature of about70° F. until it has doubled in bulk. Turnonto a slightly floured board, divide intotwelve pieces, kneading each piece untilsmooth and elastic. Let rise untildoubled in bulk, in Crusty Roll about fifty minutes. When nearlybaked, brush over with beaten egg-whiteand return to AMERICAN CRUSTY ROLLS 760 AMERICAN COOKERY
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
