Sponge Rolls.
A dish that gets its character from flour and sugar.
contains glutencontains dairy
Ingredients
US
Metric
- 470 ml flour
- 240 ml warm water
- 1 teaspoonful of sugar
- 1/2 teaspoonful of salt
- 1 tablespoonful of butter
- 1/8 cupful of yeast
Make it lactose-friendly
- 1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Sift the flour into a bowl; then add the salt and sugar. Melt the butter in the warm water (be sure it is not above 100°), and add the yeast. Put this mixture with the flour, and beat thoroughly with a strong spoon. Cover the bowl and let the dough rise over night. In the morning butter a French-roll pan and half fill each compartment with the sponge, being careful not to break it down unnecessarily. Let the rolls rise for an hour and bake them in a moderately hot oven for half an hour.
Nutrition (estimated, per serving)
| Calories | 479 |
|---|---|
| Protein | 13.0 g |
| Fat | 3.3 g |
| Carbs | 96.9 g |
| Fiber | 3.4 g |
| Sodium | 584 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States