Milk Rolls

Ingredients

• h pint of Milk
• Jib. of flour
• 1 table-spoonful of sugar
• 2 table-spoonfuls of yeast
• loz. of butter
• a very little salt

Method

1. 1

   Scald h pint of Milk without letting it boil, then let it cool.

2. 2

   Add and stir into it Jib. of flour and 1 table-spoonful of sugar mixed with 2 table-spoonfuls of yeast.

3. 3

   Put Jib. of flour and a very little salt into a basin, make a hollow in the centre, and pour in the mixture; cover, and let it stand in a moderately warm place all night.

4. 4

   Next day, work in loz. of butter warmed quite soft and let it stand for six hours in a warm place.

5. 5

   Form the dough into oblong rolls, lay them in a corrugated baking-tin, too far apart from one another to run together, and let them stand for three hours longer, then bake in a quick oven, and glaze with white of egg.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 531. The excerpt below is the record exactly as published.

Milk Rolls. — Scald h pint of Milk without letting it boil, then let it cool, and when cool add and stir into it Jib. of flour and 1 table-spoonful of sugar mixed with 2 table- spoonfuls of yeast. Put Jib. of flour and a very little salt into a basin, make a hollow in the centre, and pour in the mixture ; cover, and let it stand in a moderately warm place all night. Next day work in loz. of butter

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