Light Breads

"Oh, weary mothers mixing dough,
Don't you wish that food would grow?
Your lips would smile, I know to see
A cookie bush or a pancake tree."

1.  Rolls --- Scald 1 pint of sweet milk and stir into it a lump of butter, the size of an egg and 1/2 cup of sugar;  when cool stir into this two quarts of flour a small cup of of good yeast and 1 teaspoonful of salt, and set to rise overnight, or until it is very light; then knead and let rise again;  cut the rolls 1/2 inch thick; shape round; spread over each a little melted butter and double over so the roll is a half circle.  Place close in the pan; let rise again until very light and bake.

2.  Parker House Rolls ---  Scald 1 pint of milk and when lukewarm put in a 1/2 cup of butter or lard, 1/2 cup sugar and 1 1/2 teaspoonfuls of salt.  When cool thicken as bread sponge and put in 3/4 of a cake of yeast  Let rise overnight; then mix but do nomt make as thich as a bread dough; let rise again; knead and roll in sheets; cut with biscuit cutter; butter the surface and fold; let rise and bake.

3.  Astor House Rolls --- One pint of sweet milk boiled and while still warm put in a lump of butter the size of an egg; a little salt, two tablespoonfulls of sugar and 1/2 cake of compressed yeast;  when light mold 13 minutes and let rise again, roll out and cut into round cakes spread each half with butter and fold over on the other half; put into pans and when light bake in a quick oven.

4.  Cinnamon Roll ---  Take a small loaf of light bread dough, 1 tablespoonful of lard, sweeten, roll thin, spread with butter sprinkle with sugar and cinnamon and roll up in half; when light, glaze with beaten egg.  Bake in a moderate oven.

5.  French Rolls --- Rub 2 ounces of butter and the well-beaten whites of three eggs into one pound of flour;  add a tablespoonful of good yeast, a little salt and enough mild to make a stiff dough; cover and set in a warm place till light; cut into rolls and dip the edges into melted butter to keep them from sticking.  Bake in a quick oven.

 page 111 - the People's Home Recipe Book.