1700s, 1800s and 1900s Breadmaking – Testing Historic Dinner Roll Recipes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, water is cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, brown sugar is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative.

Combine flour and salt.

Add egg, butter, suet, and yeast. Add in milk and water a little at a time to make a smooth dough.

Knead for 10-15 minutes.

Let rise for 1 hour or until doubled.

Shape into loaves/rolls.

Let rise for ½ hour.

Brush with a mixture of milk and egg.

Bake at 400F or 200C.

Combine flour, sugar, and salt.

Add ale yeast.

Add milk a little at a time to make a slightly soft dough.

Knead for 10-15 minutes.

Let rise for 1 hour or until doubled.

Work in butter.

Shape into rolls, arrange on a greased baking sheet.

Let rise for ½ hour.

Brush with a mixture of milk and egg.

Bake at 350F or 180C.

Bring cornmeal and water to a boil, stir and let it cook on low heat until thickened, then set aside to cool.

Mix dry ingredients and make a well in the center.

Add cornmeal mixture and water (as needed) to make a soft and sticky dough. Knead with spatula.

1st rise 1 hour or until doubled. Shape with some flour on work surface, let it rise in a loaf tin for ½ hour.

Bake at 350 degrees until golden brown.

Dissolve the yeast in some of the lukewarm milk. Pour the remainder of the warm milk over the fat, sugar, salt, and dissolved yeast, all of which should first be put in a mixing bowl.

Stir into these ingredients half of the flour, and beat until smooth. Cover this sponge and let it rise until it is light.

Add the remainder of the flour, and knead until the dough is smooth and does not stick to the board.

Place the dough in a greased bowl, and let it rise again until it doubles in bulk.

Roll the dough on a molding board until it is about 1/4 inch thick. Then cut the rolled dough with a round cutter; brush each piece with soft butter; mark it through the center with the dull edge of a kitchen knife; and fold it over.

Place the pieces of dough thus prepared in shallow pans, about 1 inch apart, and let them rise until they are light, when each roll will appear like that shown at d.

Then bake them in a hot oven for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens