Luncheon Rolls

Ingredients

• One-half cup of scalded milk
• two tablespoonfuls of sugar
• one-quarter of a teaspoonful of salt
• one-half yeast cake dissolved in two tablespoonfuls of lukewarm water
• two tablespoonfuls of melted butter
• one egg
• few gratings from rind of lemon
• flour

Method

1. 1

   Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and 0.75 cup of flour.

2. 2

   Cover and let rise; then add butter, beaten egg, grated lemon rind, and enough flour to knead.

3. 3

   Let rise again, roll to 0.5 inch thickness, shape with biscuit-cutter, place in buttered pan close together, let rise again, and bake.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 235. The excerpt below is the record exactly as published.

Luncheon Rolls. One-half cup of scalded milk, two tablespoonfuls of sugar, one-quarter of a teaspoonful of salt, one-half yeast cake dis- solved in two tablespoonfuls of lukewarm water, two table- spoonfuls of melted butter, one egg, few gratings from rind of lemon, flour

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