Coffee Rolls
A dish that gets its character from milk and yeast cakes.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 470 ml milk
- 1½ yeast cakes
- Butter, Lard, Sugar — ½ cup each
- Flour
- 1 egg
- 2 ml cinnamon
- 5 ml salt
- Melted butter
- Confectioners’ sugar
- Vanilla
Make it lactose-friendly
- 2 cups milk → lactose-free milk, oat milk, or almond milk
- Butter, Lard, Sugar — ½ cup each → plant butter, ghee (mostly lactose-free), or olive oil
- Melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Scald the milk and let it cool until lukewarm.
- Add the yeast cakes and stir until dissolved.
- Add 3½ cups flour and beat thoroughly.
- Cover the bowl and let the batter rise.
- Add the butter, lard, sugar, unbeaten egg, cinnamon, salt, and enough flour to knead.
- Knead until well mixed, then cover and let rise.
- Turn the dough out onto a floured cloth.
- Roll the dough into a long rectangle ¼ inch thick.
- Brush the dough with melted butter.
- Fold the ends toward the centre to make three layers, then cut into pieces ¾ inch wide.
- Cover the pieces and let them rise.
- Take each piece separately in your hands and twist the ends in opposite directions, then shape into a coil.
- Place the coils in buttered pans, cover, and let rise again.
- Bake in a moderate oven for 20 minutes.
- Cool slightly.
- Mix confectioners' sugar with enough boiling water to moisten it, and flavor with vanilla.
- Brush the rolls with the sugar mixture.
Nutrition (estimated, per serving)
| Calories | 200 |
|---|---|
| Protein | 11.9 g |
| Fat | 10.6 g |
| Carbs | 14.7 g |
| Fiber | 1.4 g |
| Sodium | 1323 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States