Breakfast Rolls

Ingredients

• add a table-spoon of butter
• Three and one-half cups sweet milk
• one cup butter and lard

Method

1. 1

   Make dough as directed in recipe for 'Long Breakfast Rolls'; cut off pieces, shape into rolls, dip in drawn butter, place in baking-pan, let rise, and bake.

As published

This recipe was extracted from Buckeye cookery (1892), page 21. The excerpt below is the record exactly as published.

add a table-spoon of butter, and set where - ‘it will be a little warm until morning; cut off pieces, and carefully _ _ shape them into rolls of the desired size by rolling them between the — hands, but do not knead them; dip the sides of each into drawn - butter when they are shaped, and place them in the balking-pan - (the butter prevents their sticking together when baked, and they will be smooth and perfect when separated). Rub them over the ‘tp with drawn butter, and dust a little fine salt over the top; set 4m a warm place, and they will quickly rise ready for baking. These are delicious. ay 4 Lone BrEeAKFast ROLLs. - Three and one- ae cups sweet milk, one cup butter and lard ae ie heads to ee foe cals 5 (about tl ee inches), place ‘ ie elose ane in even rows in the pans. Let rise until light, and — aa COFFEE Rots. : es . i pen wae washed and dried in the oven), sift some flour and sugar over — hem, work into the other ingredients, make into small rolls, dip ue melted butter, place i in tins, let rise a short time, and bake, DINNER OR FRENCH Rou. | ake dough as directed in recipe for ‘‘Long Breakfast Rolls

Cook this with the app: pantry check, scaling, and the assistant.