French Rolls

Ingredients

• a quarter of a peck of flour
• a quarter of a pound of butter
• a little salt
• a pint of milk
• half a pint of good ale yeast

Method

1. 1

   Mix in the same way as other bread.

2. 2

   Lay it to rise before the fire for half an hour, covered with a cloth.

3. 3

   Make it into rolls, then prick and salt them, and place before the fire again for half an hour.

4. 4

   Put in a quick oven for half an hour more.

5. 5

   Before serving, rasp them.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 113. The excerpt below is the record exactly as published.

FRENCH ROLLS 1 1 1VKE a quarter of a peck of flour and rub into it a quarter of a pound of butter. Put in a little salt. Then take a pint of milk and half a pint of good ale yeast

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