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French Rolls

Name: French Rolls
Yield: 3 servings
Ingredients: One pint sweet milk; six eggs; one cup butter; three-fourths cup sugar; one cake yeast; enough flour to make a stiff batter

From The Twin-city housewife, 1920

Serves 3

—Mrs. Rufus Dalton.

Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

One pint sweet milk
six eggs
one cup butter
three-fourths cup sugar
one cake yeast
enough flour to make a stiff batter

Method

Let it rise overnight, knead thoroughly in the morning and let it rise again in the tins.
Bake an hour and a quarter in a moderate oven.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 3. The excerpt below is the record exactly as published.

French Rolls One pint sweet milk, six eggs, one cup butter, three-fourths cup sugar, one cake yeast, enough flour to make a stiff batter

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