French Rolls

Ingredients

• three ounces of compressed yeast
• four quarts of luke warm milk
• three quarts of water
• two ounces of salt
• two ounces of sugar
• four ounces of lard
• four ounces of butter
• sufficient flour (not too strong)

Method

1. 1

   In the evening, set a stiff dough.

2. 2

   In the morning, push down the dough, break off a little smaller than biscuits, roll up, let it spring a little, then press down well in center with a thin rolling pin, wash with a little melted butter, and double over.

3. 3

   Set to raise and bake hot at 400 degrees.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 38. The excerpt below is the record exactly as published.

French Rolls. In the evening set a stiff dough of three ounces of compressed yeast, four quarts of luke warm milk, three quarts of water, two ounces of salt, two ounces of sugar, four ounces of lard, four ounces of butter and sufficient flour (not too strong)

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