French Rolls

Ingredients

• 1 cap milk
• 2 tablespoons sugar
• 1 yeast cake, dissolved in
• 1 teaspoon salt
• 4 cup lukewarm water
• 1 egg
• 4 tablespoons melted butter
• one and one-half cups of flour

Method

1. 1

   Scald milk; when lukewarm, add dissolved yeast cake and flour; beat well, cover and let rise until light.

2. 2

   Add sugar, salt, beaten eggs, butter, and enough more flour to knead.

3. 3

   Knead, let rise again, shape into small biscuits, place in rows on a board, cover with a cloth and pan.

4. 4

   Let rise until light, then roll on a board until six inches in length.

5. 5

   Place rolls one and one-half inches apart on a buttered sheet and bake twelve to fifteen minutes in a hot oven, reducing the heat after the first five minutes.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 5. The excerpt below is the record exactly as published.

FRENCH ROLLS. 1 cap milk 2 tablespoons sugar 1 yeast cake, dissolved in 1 teaspoon salt 4 cup lukewarm water 1 egg Flour Yolk 1 egg 4 tablespoons melted butter Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups of flour

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