French Rolls

Ingredients

• One pint of milk
• one-half cup of sugar
• one tablespoonful of butter
• a little salt
• half a cup of yeast or one cake of compressed yeast
• stir in flour enough to make a stiff sponge

Method

1. 1

   Let it rise until light; punch it down with the hand and let it rise again, and repeat this process two or three times.

2. 2

   Cut out with a tumbler; brush the surface of each one with melted butter, and fold over.

3. 3

   Let the rolls rise in the tins, bake, and while warm brush the surface with melted butter to make the crust tender.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 7. The excerpt below is the record exactly as published.

French Rolls. One pint of milk, scalded; put into it, while hot, one-half cup of sugar and one tablespoonful of butter; when the milk is cool, add a little salt and half a cup of yeast or one cake of com- pressed yeast; stir in flour enough to make a stiff sponge

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