White Mountain Rolls & Bread Sticks
Basic recipe and ingredient list is from the 1884 Boston Cooking School Cook Book. It is the same for rolls and sticks.
4 cups white flour
1) Warm milk in a sauce pan to lukewarm, so you can just hold your finger in it without burning your finger
In mixing bowl
Pour in milk, butter, sugar and salt mixture
Knead: Original recipe with stiff dough kneads the dough until smooth and elastic
2nd Rising & Shaping
Cut dough in strips
¼ inch wide by 8 inches long (stick - dry center)
Brush with: 1 beaten egg white
400 degrees for 15 minutes
A Roll recipe calling for several beaten egg whites was found in the 1841 The Good Housewife published in New York. The cook book author was originally from New Hampshire. Beaten egg whites in combination with a large, long roll are the key factors in distinguishing the White Mountain Roll from other rolls. The name White Mountain Roll shows up in the 1872 Appledore Cook Book.
In Hood’s Sarsaparilla advertisement pamphlet Good Bread published in the 1870’s there is a recipe for Soup Sticks. The recipe called for a beaten egg white and bread dough shaped in a long strip like a stick. The stick had a dry crisp inside. The Hood Company had its headquarters in Massachusetts.
In Mrs. Lincoln’s 1884 edition of the Boston Cooking School Cook Book she has a recipe for Sticks. Under the directions she distinguishes between sticks and rolls. Sticks: “Shape into small balls; then roll into sticks a foot long.” Rolls: “When shaped into large plain rolls, they are called White Mountain Rolls.”
In 1909, one of the women from Island Pond, Vermont contributed a Fried Rolls recipe to the Island Pond Cook Book. The ingredient list is the same as for White Mountain Rolls. The size and shape were similar except smaller, shape into long finger rolls. The main difference was the Vermont rolls were fried and the White Mountain Rolls were baked.
Around this time White Mountain Rolls apparently went out of favor for they no longer show up in the Boston Cooking School Cook Book. The Sticks recipe continued to be published but only with directions for sticks. Bread Sticks became the favored recipe. It was found in the 1938 edition of the Settlement Cook Book from Milwaukee, Wisconsin. This cook book was to the Midwest what the Boston Cooking School Cook Book was to New England. Both had numerous editions. The White Mountain Roll recipe is seen one last time in Secrets of New England Cooking 1947.