HOME SCIENCE

Ashburton Guardian, Volume 59, Issue 299, 30 September 1939, Page 3

HOME SCIENCE

MODERN HOUSEKEEPING. (By an Otago University Graduate.) BREAD ROLLS. Bread rolls are as easily made as ordinary scones, once the procedure is well practiced. Throughout the making you must be sure of warmth to enable the yeast contained in them to grow; to knead the mixture well and break down any air bubbles; and to use throughout firm but light handling. Often it will be found that the amount of flour quoted in the recipe is either insufficient or too much, but so much depends upon the yeast. Early practice will teach you to judge the amounts for the correct consistency of the “sponge.” To prepare rolls proceed as follows:

Bread Rolls. •i cup Scalded milk , 4 cup cold (boiled) water 1-3 cake compressed yeast 2 teaspoons sugar 34 cups (approx.) flour -] teaspoon salt loz butter. ■* To the scalded milk add the cold water and when hike warm add carefully to the yeast, together with the sugar. Sift one third of the flour, and salt, and pour the yeast mixture into a well in the centre. Beat- well until smooth and set aside to rise—a light dough. Should the dough rise too rapidly and be frothy, it may be chopped down with a knife. When ready, knead well on a floured board. Use the heel of the palm of your right hand to knead. The action is to push away from you and to toss the dough back and over with the fingers of the left hand. This should be done very lightly and quickly. Place this back in a well greased basin (butter being used for the purpose). Toss the dough lightly to slightly butter the top and cover before setting aside to rise again. When the dough has doubled its bulk knead and punch it a little then leave to rise again. Turn out on to a very lightly floured board and knead till elastic. 801 l out about a quarter of an inch thick and cut into rounds, Make a crease through the middle and fold over. Brush with melted butter. Place on a greased tray, cover and let rise. Bake at 400 degrees for 15 to 20 minutes.