French Rolls

Ingredients

• One pint milk
• 1 cup home-made yeast
• Dousman's Best Patent flour enough to make stiff batter
• 1 egg
• 1 teaspoon butter

Method

1. 1

   Let rise overnight; in the morning add egg and enough flour to make it stiff to roll.

2. 2

   Mix well and let rise, then knead again, roll it out, butter it, cut with round tin and fold over.

3. 3

   Put them in a buttered pan and cover close.

4. 4

   Set them in a warm place until they are very light; bake quickly in a Jewel Range.

Nutrition per serving

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 47. The excerpt below is the record exactly as published.

French Rolls. One ])int milk, 1 cup home-made yeast, Dousman's Best Patent flour enough 1o make stiff' batter; let rise over night; in the morning add 1 egg, 1 teaspoon but- ter

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