French Rolls, Raised

Ingredients

• 2 cups sweet milk
• 34 cup butter and lard mixed
• 14 cup yeast
• 14 cup water
• 1 teaspoon salt
• flour enough to make a stiff dough
• 2 well beaten eggs

Method

1. 1

   Let rise overnight.

2. 2

   In the morning, add beaten eggs, knead, and let rise again.

3. 3

   Make into balls the size of an egg, roll each into a long roll (about 3 inches long).

4. 4

   Place close together in a well buttered pan.

5. 5

   Cover and let rise again.

6. 6

   Bake in a quick oven to a delicate brown.

7. 7

   Glaze with sweet milk before baking.

As published

This recipe was extracted from The Carbon County cook book (1926), page 1. The excerpt below is the record exactly as published.

French Rolls, Raised. 2 cups sweet milk, 34, cup butter and lard mixed, 14 cup yeast or 14 cake yeast dissolved in 14 cup wa- ter, 1 teaspoon salt, flour enough to make a stiff dough. Let rise over night. In morning add 2 well beaten eggs

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