Milk Rolls

Ingredients

• Fine flour 2 lbs.
• Butter 2 oz.
• Lard 2 oz.
• Milk (lukewarm) about i pint.
• German yeast i oz.
• Baking powder | oz.
• Salt I large teaspoonful.

Method

1. 1

   Rub the butter and lard into the flour, add the baking powder and salt.

2. 2

   Cream the yeast with one teaspoonful of castor sugar, add half the milk to this and pour it into the centre of the flour.

3. 3

   Set the sponge, and leave it to rise half an hour; add the rest of the milk, knead well, make into shapes, put the rolls on to warm greased tins, let them rise at least half an hour, then bake in a quick oven.

4. 4

   Brush over with egg or milk just before they are done.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 75. The excerpt below is the record exactly as published.

Milk Rolls. Fine flour 2 lbs. Butter 2 oz. Lard 2 oz. Milk (lukewarm) about i pint. German yeast i oz. Baking powder | oz. Salt I large teaspoonful.

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