Rusks

Yield: 40 Rolls

Measure Ingredient
2 cups Milk
½ cup Sugar
2 eaches Yeast, cakes, Fleischmann's
7 cups Flour, sifted
5 eaches Egg yolks, beaten
1 teaspoon Salt
4 tablespoons Butter or margarine,melted
1 tablespoon Water

Scald milk, add sugar and cool to lukewarm. Dissolve yeast in milk; add 3 cups flour and beat until smooth. Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour and 15 minutes. Add 4 beaten egg yolks, salt, butter, and remaining flour, or enough to make easily handled dough. Knead quickly and lightly until smooth and elastic.

Place dough in greased bowl set in warm place, free from draft. Let rise until doubled in bulk, about 1½ hours. When light, roll out ¾ inch thick, cut into 1 ½ inch rounds and place close together in 2 greased 8 inch square pans. Let rise until doubled in bulk, about 1 hour. Brush tops with remaining egg yolk beaten with water.

Bake in moderate oven at 400ø about 25 minutes until well browned.

"America Needs Us Strong" ........ For wartime's busier days, too, you'll want recipes that are double-quick and that go easy on rationed foods. Here are five new ones. Try them, using home-rendered fats in place of shortening. The rolls and biscuits, served with hot jams, make grand desserts!

From: The Bread Basket, 1943. A 40 page cookbook published by Standard Brands, Inc., makers of Fleischmann's Yeast, "the only yeast containing Vitamin B Complex with added amounts of both vitamins A and D." Copies WERE distributed free upon request. Dick Baker, 11/24/96

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