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Dessert

Light Rolls for Tea

Light rolls for tea are small dough rounds brushed with butter, folded, risen, and baked until light.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Light Rolls for Tea

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Shape the rolls

  1. Take a piece of dough the size of a small loaf.

  2. Add 1 tablespoon of butter and roll out to ¼ inch thick.

  3. Spread with butter and cut out with a round cutter.

  4. Fold each round in half and let rise until very light.

Bake

  1. Bake in a hot oven at 400°F (200°C) for about 15 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Dough
Forms the base of the rolls, providing the structure that rises and bakes into the finished texture.
Butter
Adds fat for richness and a tender texture, and helps the layers separate as the rolls bake.

The step that matters

Let the rolls rise until very light. Under-proofed dough bakes dense and heavy, while a well-risen dough traps gas from yeast fermentation and bakes into a light, airy crumb.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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