French Rolls

Ingredients

• a pint of milk
• a cupful of yeast
• three tablespoonfuls of sugar
• two ounces of butter
• a quarter of a pint of warm water
• a little salt

Method

1. 1

   Heat the milk almost to boiling point; stir in the yeast and sugar to make a light sponge.

2. 2

   Cover and stand in a warm room for two hours.

3. 3

   Knead in the butter, let it rise again, add warm water and salt, mix well, cut into strips or round cakes, butter half the top and fold over.

4. 4

   If made the night before, knead in the morning and let rise an hour before baking.

5. 5

   Bake for 15-20 minutes in a sharp oven.

As published

This recipe was extracted from Recipes for the million (1891), page 76. The excerpt below is the record exactly as published.

FRENCH ROLLS. — Heat a pint of milk almost to boiling point ; stir in a cupful of yeast and three tablespoonfuls of sugar, and with the flour make a light sponge. Cover it over, and stand in a warm room for two hours ; then knead into it two ounces of butter ; let it rise again as high as it will, add a quarter of a pint of warm water and a little salt

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