Sweet French Buns

Ingredients

• 1 cake compressed yeast
• 3 level tablespoons butter
• 1 cup milk, scalded and cooled
• 1 egg
• 1/4 cup lukewarm water
• 1/2 teaspoon lemon extract
• 1 tablespoon sugar
• 4 cups sifted flour
• 1/4 cup sugar
• 1/2 teaspoon salt

Method

1. 1

   Dissolve the yeast and one tablespoon of sugar in lukewarm liquid.

2. 2

   Add enough flour to make an ordinary sponge, about one and a half cups.

3. 3

   Beat until perfectly smooth; cover and set aside in a warm place to rise for fifty minutes.

4. 4

   Add sugar and butter creamed, egg beaten, lemon extract, and about two and a half cups of flour, or enough to make a soft dough.

5. 5

   Add salt with the last of the flour.

6. 6

   Knead until smooth and elastic; place in greased bowl; cover and set aside in a warm place to rise until double in bulk, about one hour.

7. 7

   Turn out on board and shape as clover-leaf rolls or any fancy twist.

8. 8

   Let rise until light, about one hour.

9. 9

   Bake in hot oven for fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 103. The excerpt below is the record exactly as published.

V/EET FRENCH BUNS 1 cake compressed yeast 3 level tablespoons butter 1 cup milk, scalded and cooled 1 egg 14 cup lukewarm water Vi teaspoon lemon extract 1 tablespoon sugar 4 cups sifted flour 14 cup sugar 1/2 teaspoon salt

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