Then moisten them
with milk and sprinkle sugar over them before placing them in the oven.
Bake for about 15 minutes.
90. SWEET BUNS.--Persons who prefer a sweet bun will find buns like
those shown in Fig. 21 and made according to the following recipe very
much to their taste. The sweetening, eggs, and lemon extract used in
this recipe give to the white buns a delightful flavour and help to lend
variety to the usual kind of bun.
SWEET BUNS
(Sufficient for 1-1/3 Dozen Buns)
1 cake compressed yeast
1 c. lukewarm scalded milk
1/4 c. sugar
2 Tb. fat 1 tsp.
1 tsp. salt
3-1/2 c. white flour
2 eggs
1 tsp. lemon extract
1 c. white flour additional for kneading
Dissolve the yeast in a small amount of the lukewarm milk and add it to
the sugar, fat, salt, and remaining milk in the mixing bowl. Stir into
this mixture half of the flour, beat well, and let the sponge rise until
it is light. Add the eggs, which should first be beaten, the lemon
extract, and the remaining flour. Knead until the dough is smooth. Let
the dough rise again and then shape it into rolls. Allow these to rise,
and then bake them in a hot oven for about 15 minutes.
[Illustration: Fig. 21]
91. COFFEE CAKE.--When an especially good kind of biscuit that can be
served for breakfast and eaten with coffee is desired, coffee cake made
according to the following recipe should be used.
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