Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 33

Soften one yeast cake in half a cup of lukewarm water. Stir in flour enough to make a stiff dough. Knead and shape into a ball, score on the top in two parallel cuts. Put the dough in a bowl of lukewarm water, the cuts upward, and set aside in a warm place. In a few minutes the ball will swell and float, then remove to a pint of lukewarm water in which one-fourth cup of butter has been melted. Add two teaspoonfuls of salt and flour to make a stiff dough, knead fifteen minutes. Set aside until it has risen twice the bulk, then shape in rolls. Take a small ball of the dough, roll under the hand to give an oblong shape with pointed ends. Set some distance apart on the baking pan and let rise to double the bulk. Score the tops diagonally with a sharp knife. When nearly baked brush over the tops with milk. Return to the oven to finish baking.