Finger Rolls

Ingredients

• 2 tablespoons butter
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup water
• 3 1/2 cups flour

Method

1. 1

   Mix butter, sugar, salt, milk, and water.

2. 2

   Add stiff beaten egg white and flour.

3. 3

   Knead well, let rise until double.

4. 4

   Cut 20 to 25 pieces, roll out in finger shape.

5. 5

   Let rise until double.

6. 6

   Bake and brush with melted butter after removing from oven.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 191. The excerpt below is the record exactly as published.

Finger Rolls 2 tablespoons butter, 1 teaspoon sugar and y2 tea¬ spoon salt to 1 cup milk, add % cup water. Mix well, add 1 stiff beaten white egg and 3 y2 cups flour. Knead well, and let rise until double. Cut 20 to 25; pieces and roll out in finger shape. Let rise until double. Bake. Brush w. melted butter after removing from oven. French Light Rolls 2 cups milk, 3 tablespoons sugar, *4 cup butter, 1 tea¬ spoon salt. When lukewarm add 1 yeast cake in 14 cup water. Beat in 3 cups flour. Cover and let rise. Then add 1 egg and 2 well beaten yolks and enough flour to knead. Knead well and let rise again. Shape as Parker House Rolls in pans, let rise again, and before baking make 3 paralled creases on top. When nearly done brush over w. 2 egg whites, slightly beaten, and add little water and spoon vanilla, sprinkle w. sugar • Parker House Rolls 2 cups milk, 3 tablespoons sugar and 2 teaspoon salt

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