Recipe: Swedish Coffee Rolls

  • 1 cup scalded milk ½ yeast cake
  • 1/3 cup shortening ¼ cup lukewarm water
  • 1 teaspoon salt 3½ cups flour
  • ¼ cup sugar 1 teaspoon cinnamon
  • 1 egg well beaten 2 tablespoons sugar

Scald milk, add shortening, salt, and sugar; when lukewarm add egg, yeast dissolved in water, and flour, of which a little more or less may be required; knead well, cover, and let rise until double in bulk; knead again; roll on a floured board until about one-fourth of an inch thick, brush with melted shortening, and sprinkle with cinnamon mixed with sugar; fold dough into three layers, cut in strips three-quarters of an inch thick; twist each strip, and shape like a figure eight, pressing the ends firmly in place; put on a greased baking sheet, let rise until light, and bake in a hot oven twenty minutes. Spread with a thin coating of plain icing.

Better Meals for Less Money, by Mary Green (Year 1909)