Rolls, French (Method 1)

Ingredients

• a pound of flour
• a quarter of an ounce of German yeast
• a well-beaten egg
• an ounce of butter

Method

1. 1

   Dissolve yeast in warm milk, add beaten egg, and stir into flour with rubbed butter.

2. 2

   Beat until stiff and smooth, let rise for an hour, drop in lumps on buttered tins, and bake in a well-heated oven for about 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1593. The excerpt below is the record exactly as published.

a pound of flour. Ivncad it well, and put it into a warm place to rise. When light, add another half-pound of flour, and let it rise again. Roll it out, stamp it into cakes, lay these in buttered pans, cover them, and let them rise. When light, prick them, and bake in a quick oven. Time to bake, fifteen to twenty minutes. Probable cost, l^d. each. Rolls, Bakers', American (aec Bakers' Polls, American). Rolls, Beef (a Eechauffe).— When cold boiled beef is objected to, it may be wai-med up as follows: — Cut the meat into thin slices of uniform size and shape. Sprinkle over each slice a little pepper and salt, with a pinch of chopped parsley, and a mushroom or an anchovy chopped small. Lay over the season- ing a slice of bacon of the same size as the beef, roll the meat up, and tie it round with thin twine. Frj- the rolls in plenty of hot fat, and when they are nicely browned all over, drain, and serve with brown gravy poured over them. Time, fry till brown. Rolls, Brentford (*w Brentford EolLs). Rolls, Cream of Tartar.— Mix a tea- spoonful of cream of tartar and half a tea- spoonful of soda with a pint of fine flour. Add as much milk only as will make the dough fii-m enough to be rolled out, and handle it as lightly as possible. Roll it out on a weU- floured board, and stamp it in rounds an inch thick. Bake in a quid;; oven. Time to bake, ten to fifteen minutes. Rolls, Flour and Potato.— Roll and dry one pound of potatoes, mix them with two ounces of sweet cream and half a pint of milk, and rub them through a wire sieve into a pound and a half of flour. Mix a giU of warm milk with a little yeast, and add this to the flour. Make into dough, let it rise before the fire, form into roUs, and bake quickly. Rolls, French.. — No. l. Dissolve a quar- ter of an ounce of Genxian yeast in a quarter of a pint of wai-m mUk. Add a well-beaten egg, and stir the whole into a pound of flour into which an ounce of butter

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