French Rolls

Ingredients

• Half a pound of flour
• a dessert-spoonful of butter
• one small egg
• two tea-spoonfuls of Yeatman's powder
• a salt-spoonful of salt
• four table-spoonfuls of milk

Method

1. 1

   Work the butter into the flour.

2. 2

   Beat the egg with the milk, strain, and add to the flour gradually until a dough forms.

3. 3

   Mix in the baking powder thoroughly, shape into two oblong rolls, place on buttered paper, and bake until done.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 182. The excerpt below is the record exactly as published.

four table-spoonfuls of milk. Rub the butter into the flour with one of the wooden spoons after having spread the latter in the enamelled pan, sprinkle the salt over it, and mix your dough as lightly as you can, using both wooden spoons, and shaking the milk into the flour by degrees. When nicely formed, add the baking powder (last thing of all mark) stir it well into the dough, divide it into four equal portions, pat them into shape with the spoons, and place them in four patty-pans well buttered : These must be put on the baking-sheet, and slipped into the oven, which should have been heated to receive them to such a degree that you can hardly bear your hand inside it. The time taken in bak- ing depends upon the sort of oven you employ : as soon as the rolls brown very slightly, having risen into nice round forms, they are ready. This recipe may be altered to jive ounces of flour, and three of oatmeal, for a change, " French Bolls'^ : — Half a pound of flour, a dessert-spoon- ful of butter, one small egg^ two tea-spoonfuls of Yeat- man's powder, a salt-spoonful of salt, and four table-spoon- fuls of milk. Work the butter thoroughly into the flour. Beat the egg up briskly with the milk, and strain it into another cup, dust the salt over the flour, and gradually add the eggy-milk till the dough is formed ; then mix the baking powder into it thoroughly ; form the dough into two nice oblong rolls, place them on a sheet of well buttered 320 CULINARY JOTTINGS FOR MADRAS. paper, on the baking tin, and set them in the oven ; look at them after twenty minutes' baking, and take them out as soon as their colour indicates that they are done. " Half pound plain loaf : — Half a pound of flour, two tea-spoonfuls of Yeatman's powder

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