French Rolls

Ingredients

• 1 cap milk
• 2 tablespoons sugar
• 1 yeast cake, dissolved in
• 1 teaspoon salt
• 4 cup lukewarm water
• 1 egg
• Yolk 1 egg
• 4 tablespoons melted butter

Method

1. 1

   Mix ingredients and knead to form a dough.

2. 2

   Let rise until doubled in size, then shape into rolls and bake until golden.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 4. The excerpt below is the record exactly as published.

FrENcH ROLLs. BROILED PoRTERHOUSE BEEF STEAK, Mafrer D’H6rTEeL Burrer. Potato Srrips. | CREAMED TURNIPS. StEaMED CHOCOLATE Puppine, STERLING SAUCE. Lemons cut in fancy shapes. To be used for garnishing. ~——_—_—_—_—~ Family Dinners. 17 ONION SOUP. 12 onions (small) 1 teaspoonful salt 4 cup butter Few grains pepper 24 tablespoons flour 2 egg yolks 1 quart milk 1 cup cream Remove skin from onions and cut in thin slices; add butter and cook two minutes. Set on back of range, cover tightly, and let simmer until soft, but not brown. Sprinkle with flour, stir until well mixed, then cook over fire three minutes, stirring constantly. Add to milk and cook in double boiler one-half hour. Rub through a sieve and add seasonings. Beat egg yolks slightly and add cream gradually, then add to soup just before serving. FRIED SMELTS. Clean smelts, sprinkle with salt and pepper, and skewer into fancy shapes. Dip in crumbs, egg, and crumbs, and fry in deep fat. Drain and arrange on a folded napkin, garnish with parsley and lemon and serve with Sauce Tartare. SAUCE TARTARE. 1 teaspoon mustard Yolks 3 eggs 1 teaspoon salt. 1 cup olive oil Few grains cayenne 1 tablespoon vinegar } tablespoon, each, olives, 4 teaspoonful onion juice pickles and parsley, finely 1 tablespoon capers, finely chopped chopped | Oo 4 tablespoon lemon juice Mix mustard, salt and cayenne, add yolks of eggs un- beaten and stir until well mixed. Add oil gradually 18 What to Have for Dinner. at first, drop by drop, beating constantly, and as mix- ture thickens thin with vinegar, and after vinegar is used, lemon juice. Chill thoroughly and, just before serving, add remaining ingredients. Sauce Tartare may be piled in lemon shells or cu- camber cups or boats, for individual service. FRENCH ROLLS. 1 cap milk 2 tablespoons sugar 1 yeast cake, dissolved in 1 teaspoon salt 4 cup lukewarm water 1 egg Flour Yolk 1 egg 4 tablespoons melted butter

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