French Breakfast Rolls

Ingredients

• Take of good bread dough that is kneaded ready for its last rising what would make a half loaf of bread
• working in two tablespoons of butter
• and one of sugar if you like it

Method

1. 1

   Cut from this pieces of dough about the size of a biscuit.

2. 2

   Flatten it a little and then let it stand on the molding board till the last of the rolls are finished.

3. 3

   Then let them remain five minutes covered to prove if light.

4. 4

   Have a saucer of melted butter in which dip the ball of your hand and press the whole weight of the ball of your hand across the center of each roll so as to dent it almost through.

5. 5

   Then fold them over and place in a baking pan so they do not touch.

6. 6

   Let rise till very light.

7. 7

   They should bake in twelve minutes.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 3. The excerpt below is the record exactly as published.

French Breakfast Rolls. Take of good bread dough that is kneaded ready for its last rising what would make a half loaf of bread, l6 The Queen Cook Book more or less, as you need, in quantity. Cut from this pieces of dough about the size of a biscuit (after working in two tablespo ons of butter and one of sugar if you Hke it)

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