Dinner or French Rolls
From Buckeye cookery, 1892
Serves 12
These rolls are small and bake quickly.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 21. The excerpt below is the record exactly as published.
DINNER OR FRENCH Rou. | ake dough as directed in recipe for ‘‘Long Breakfast Rolls,” — ‘make into balls as large as a medium-sized hen’s egg, place on a ~ well-floured board, flour a small rolling-pin (three-quarters of an inch in diameter), press down so as nearly to divide each ball of dough in the center, place in baking-pans so as not to touch each : m other, grease the space made by the rolling pin with melted butter
Cook this with the app: pantry check, scaling, and the assistant.