A historical bread from Recipes from here and there (1900). The dough should be mixed conveniently with a spoon. Wait until dough doubles in bulk before shaping.
Preserved exactly as written in the original source
Stir one cup scalded milk, one-quarter cup butter, one-half teaspoon salt, one tablespoon sugar until butter is melted and liquid is lukewarm
Add one cake compressed yeast dissolved in one-quarter cup lukewarm water
Add one-half cup entire wheat flour and enough bread flour to make dough so it can be mixed conveniently with spoon
Mix, cut, turn dough over and over
Cover
Let rise
When dough is doubled in bulk, shape into balls
When again light bake twenty-five minutes
Modern guidance to help you succeed with this vintage recipe
Scalding the milk denatures whey proteins that would otherwise inhibit yeast activity, while the butter adds fat that tenderizes the crumb by coating flour proteins and limiting gluten development. Dissolving the yeast separately in lukewarm water ensures it activates fully before mixing, and the combination of whole wheat and bread flour provides both nutty flavor and sufficient protein structure for a proper rise. The spoon-mixing method keeps gluten development moderate, resulting in tender rolls rather than chewy bread.
The dough can be refrigerated after the first rise for up to 24 hours. Shape the cold dough into balls, then allow 45-60 minutes for the second rise at room temperature before baking. Baked rolls can be frozen for up to 3 months; wrap tightly in plastic wrap, then aluminum foil.
Store baked rolls in an airtight container or resealable bag at room temperature for up to 3 days. For longer storage, freeze for up to 3 months. Refresh day-old rolls by wrapping in foil and warming in a 300°F oven for 8-10 minutes.
AI-generated tips from Chef Cecil's culinary database
The dough can be refrigerated after the first rise for up to 24 hours. Shape the cold dough into balls, then allow 45-60 minutes for the second rise at room temperature before baking. Baked rolls can be frozen for up to 3 months; wrap tightly in plastic wrap, then aluminum foil.
Store baked rolls in an airtight container or resealable bag at room temperature for up to 3 days. For longer storage, freeze for up to 3 months. Refresh day-old rolls by wrapping in foil and warming in a 300°F oven for 8-10 minutes.
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