No. 2789 — Fasting Bread Rolls
English historical translation of Molokhovets recipe No. 2789 from the 1901 Russian cookbook, retaining original methods and measures.
Late in the evening or early in the morning, make a sponge from 4 glasses of warm water, ¾ glass of liquid yeast (or 6 zolotniks of dry yeast dissolved in a further ¾ glass of warm water) and ½ garnets (7½ glasses) of flour.
When risen, beat with a wooden paddle as long as possible. Add 1 tablespoon each of salt and sugar, and optionally ½ glass of poppy-seed, sunflower or walnut oil. Add the remaining flour, beat thoroughly and let rise again.
Shape rolls, leave to rise on a metal sheet greased with 1 tablespoon of oil, brush with beer, boiling water mixed with oil or honey, and bake. They may be topped with caraway seeds and sugar.
For sweet tea rolls, increase sugar to ¾ glass and rub it with the oil until pale; optional additions are about 1 glass of picked, rinsed and dried seedless raisins, candied orange peel or the spices given in the introductory note.
The original says the recipe uses 5 pounds (1 garnets) of flour and yields no less than 6½ pounds of finished rolls.