French Rolls

Ingredients

• One ounce of butter
• one saltspoonful of salt
• one-half pint of milk
• one egg
• two tablespoonfuls of brewers yeast
• one and one-half pounds of flour

Method

1. 1

   Heat the butter and milk until tepid.

2. 2

   Mix yeast with the tepid mixture, add beaten egg and salt, then stir in flour.

3. 3

   Cover and let rise for 2 hours.

4. 4

   Knead, divide into 12 rolls, place on a floured tin, let rise for 20 minutes, and bake in a quick oven for 10 minutes.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 85. The excerpt below is the record exactly as published.

French Rolls. — One ounce of butter, one saltspoon- ful of salt, one-half pint of milk, one egg, two tablespoon- fuls of brewers yeast, one and one-half pounds of flour. 192 BREAD AND CAKES. First place the butter and milk together in a tin basin and placing this over the fire, let them heat until the milk becomes tepid. Put the yeast into a mixing bowl, and pour over this the tepid mixture. Beat the egg thoroughly, and pour this also into the bowl, together with the salt, stir into the mixture the flour, cover the bowl with a cloth and stand it in a warm place for two hours» to allow its con- tents to become light. At the end of this time knead the light dough until it cleaves from the sides of the bowl, after which divide it into twelve rolls, form them upon a mixing board and place them on a slightly floured baking tin, and allowing them to stand to rise for twenty minutes, bake in a quick oven for ten minutes. Serve hot. Milk Biscuit. — One gill of milk, one ounce of but- ter, one teaspoonful of baking powder, one-half pound of flour, one saltspoonful of salt

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