French Rolls

Ingredients

• One quart of milk
• one teacup of yeast
• one quart and a pint of flour
• a well beaten egg
• two tablespoonfuls of well beaten butter
• a teaspoonful of salt
• half teaspoonful soda dissolved in hot water
• one tablespoonful of white sugar

Method

1. 1

   When sponge is light, work in the beaten egg, butter, salt, soda, and enough flour to make a soft dough.

2. 2

   Let this stand four or five hours, roll out into round cakes and fold over.

3. 3

   Set them closely together in the baking pan; let them rise one hour, and just before putting them into the oven cut deeply across each roll with a sharp knife.

4. 4

   Bake half an hour.

As published

This recipe was extracted from Kirmess cook book (1907), page 143. The excerpt below is the record exactly as published.

FRENCH ROLLS. Mrs. William F. Cook. One quart of milk, one teacup of yeast and one quart and a pint of flour. When sponge is light work in a well beaten egg and two tablespoonfuls of well beaten butter, with a teaspoonful of salt, half tea- spoonful soda dissolved in hot water, one tablespoon- ful of white suga

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