Rolls, Geneva No. 1

Ingredients

• a pound of flour
• two ounces of butter
• a pinch of salt
• a dessert-spoonful of strong yeast
• as much milk as will make a stiff dough
• two eggs which have been beaten up
• as much hot milk as will make them new-milk-warm

Method

1. 1

   Rub butter into flour until fine as oatmeal.

2. 2

   Add salt, yeast, and milk to make a stiff dough.

3. 3

   Let rise for an hour, then work in beaten eggs with hot milk.

4. 4

   Knead until soft and light, let rise for another half hour, form into small rolls, and bake in a quick oven for about twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1595. The excerpt below is the record exactly as published.

Rolls, Geneva.— No. l. Rub two ounces of butter into a pound of flour till it is as fine as oatmeal; add a pinch of salt, a dessert- spoonful of strong yeast, and as much milk as will make a stiff dough. This will be about half a pint. Let it rise for an horn-, then work in with it two egg-s which have been beaten up with as much hot milk as \\nl\ make them new-milk-warm

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