Coffee Rolls
Ingredients
- 2 cups milk
- 1½ yeast cakes
- Butter, ½ cup each
- Lard, ½ cup each
- Sugar, ½ cup each
- Flour
- 1 egg
- ½ teaspoon cinnamon
- 1 teaspoon salt
- Melted butter
- Confectioners’ sugar
- Vanilla
Steps
- Scald milk, when lukewarm add yeast cakes, and as soon as dissolved add three and one-half cups flour. Beat thoroughly, cover, and let rise; then add butter, lard, sugar, egg unbeaten, cinnamon, salt, and flour enough to knead. Knead until well mixed, cover, and let rise. Turn mixture on a floured cloth. Roll into a long, rectangular piece one-fourth inch thick. Brush over with melted butter, fold from ends toward centre to make three layers and cut off pieces three-fourths inch wide. Cover and let rise. Take each piece separately in hands and twist from ends in opposite directions, then shape in a coil. Place in buttered pans, cover, again let rise, and bake in a moderate oven twenty minutes. Cool slightly, and brush over with confectioners’ sugar moistened with boiling water and flavored with vanilla.
More recipes with milk, yeast, butter, shortening, flour, eggs, cinnamon, powdered sugar or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.