Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > Coffee Rolls
  Coffee Cakes (Brioche) Swedish Bread  
CONTENTS · BIBLIOGRAPHIC RECORD

Coffee Rolls

2 cups milk
1 egg
11/2 yeast cakes
1/2 teaspoon cinnamon
Butter
1 teaspoon salt
Lard 1/2 cup each
Melted butter
Sugar
Confectioners’ sugar
Flour
Vanilla

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Coffee Cakes (Brioche) Swedish Bread  
 
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