French Rolls

Ingredients

• I quart flour
• 1 teaspoonful salt
• 2 teaspoonsful Yeatman's yeast powder
• I tablespoonful lard
• Nearly i pint milk

Method

1. 1

   Sift the flour, salt, and powder together thoroughly; rub in the lard cold, add the milk, and mix into a rather firmer dough than ordinary.

2. 2

   Flour the board, turn out the dough, and immediately give it one or two quick vigorous kneadings to complete its smoothness and quality.

3. 3

   Divide it into pieces the size of an egg, and each piece in half, which you form under the hands into the appearance of short thick rolls tapering sharply at each end.

4. 4

   Put two of these pieces together side by side, pinching the ends together a little; lay them on a buttered baking-tin, wash over with milk.

5. 5

   Bake in a hot oven fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 174. The excerpt below is the record exactly as published.

French Rolls. I quart flour ; 1 teaspoonful salt ; 2 teaspoonsful Yeatman's yeast powder ; I tablespoonful lard ; Nearly i pint milk

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