French Rolls

Ingredients

• One pint of milk, scalded
• half a cup of sugar
• one tablespoon of butter
• a little salt
• half a cup of yeast
• stir in flour to make a stiff sponge

Method

1. 1

   Scald milk and add sugar and butter while hot.

2. 2

   When cool, add salt and yeast, then stir in flour to make a stiff sponge.

3. 3

   Let rise until light, punch down, and let rise again.

4. 4

   Repeat two or three times, then roll out thin, cut with a tumbler, brush with melted butter, fold, let rise on tins, and bake.

5. 5

   Brush with melted butter while warm.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 10. The excerpt below is the record exactly as published.

FRENCH ROLLS. One pint of milk, scalded ; put into it while hot half a cup of sugar and one tablespoon of butter ; when the milk is cool, add a little salt and half a cup of yeast, or one compressed yeast cake ; stir in flour to make a stiff sponge

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