Dinner or Breakfast Rolls

Ingredients

• an ounce of butter
• a couple of pounds of the best flour
• a large saltspoonful of salt
• a dessertspoonful of solid, well-purified yeast
• half a teaspoonful of pounded sugar
• half a pint of warm new milk
• one lightly-whisked egg

Method

1. 1

   Crumble butter into flour, mix in salt.

2. 2

   Dissolve yeast and sugar in warm milk, add to flour to make a batter.

3. 3

   Let rise, then mix in egg and form into rolls.

4. 4

   Let prove, wash with egg yolk, and bake.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 517. The excerpt below is the record exactly as published.

DINNER OR BREAKFAST ROLLS. Crumble down very small indeed, an ounce of butter into a couple of pounds of the best flour, and mix with them a large saltspoonful of salt. Put into a basin a dessertspoonful of solid, well-purified yeast, and half a teaspoonful of pounded sugar ; mix these with half a pint of warm new milk ; hollow the centre of the flour, pour in the yeast gradually, stirring to it sufficient of the surrounding flour to make a thick batter; strew more flour on the top, cover a thick Oil At. XXXI.] 13REAB* G01 double cloth over the pan, and let it stand in a warm kitchen to rise. In winter it must be placed within a few feet of the fire. In about an hour, should the leaven have broken through the flour on the top, and have risen considerably in height, mix one lightly- whisked eg

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