Breakfast Rolls

Ingredients

• One pint of milk
• three-quarters of a cup of butter
• half a teacup of yeast
• a little salt
• all the flour you will need

Method

1. 1

   Make a thick dough overnight, using all the flour except what you will need for rolling.

2. 2

   In the morning, flour a paste-board, turn out the dough, roll out half an inch thick, cut with a biscuit-cutter, and place in well-greased pans.

3. 3

   Let rise until very light, then bake for fifteen minutes in a hot oven.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 72. The excerpt below is the record exactly as published.

Breakfast Bolls One pint of milk, three^iuarters of a cup of butter, or butter and lard mixed, half a teacup of yeast, a little salt; make a thick of these oyer night, using all the flour you will need

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