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English Breakfast Rolls

Name: English Breakfast Rolls
Yield: 2 servings
Ingredients: Roll one-quarter of a pound of butter; into a pound of flour; add a teaspoonful of good yeast; break in one egg; mix it with a little warm milk

From The national course in home economics, 1917

Serves 2

Mrs. Lily Farnsworth.

Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 110. The excerpt below is the record exactly as published.

ENGLISH BREAKFAST ROLLS. Roll one-quarter of a pound of butter into a pound of flour; then add a teaspoonful of good yeast, and break in one ^gg. Mix it with a little warm milk

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