French Light Rolls

Ingredients

• 2 cups milk
• 3 tablespoons sugar
• 1/4 cup butter
• 1 teaspoon salt
• 1 yeast cake
• 1/4 cup water
• 3 cups flour
• 1 egg
• 2 well beaten yolks

Method

1. 1

   When lukewarm, add yeast dissolved in water.

2. 2

   Beat in flour.

3. 3

   Cover and let rise.

4. 4

   Then add egg and yolks, enough flour to knead.

5. 5

   Knead well and let rise again.

6. 6

   Shape as Parker House Rolls in pans, let rise again, and before baking make 3 parallel creases on top.

7. 7

   Brush with egg whites before nearly done.

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.

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. When lukewarm add 1 yeast cake which has been dissolved in % cup water. Add 3 cups flour and beat vigourously. Cover and let rise until light. Cut down — 392 — PASTE AND FARINACEOUS and add 3 cups flour and knead well. Turn into a warm well buttered bowl, cover and let rise again. Turn out on slightly floured board and roll out to inch in thickness. Shape w. cutter, dip blade of knife in flour and w. back of blade make a crease through the middle of each round. Brush over y2 of each piece w. butter, fold and press edges together. Place in pan, cover, let rise, brush w. butter. Bake quick 25 minutes. Sweet Rolls Dissolve 1 yeast cake in y2 cup water. Addl1/^ cups lukewarm milk, 1 teaspoon salt

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