Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > Sweet French Rolls
  Swedish Rolls Luncheon Rolls  
CONTENTS · BIBLIOGRAPHIC RECORD

Sweet French Rolls

1 cup milk
1 teaspoon salt
1 yeast cake dissolved in
1 egg
1/4 cup lukewarm water
Yolk one egg
Flour
1/8 teaspoon mace
1/4 cup sugar
1/4 cup melted butter

Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and butter, and enough more flour to knead; knead, let rise again, shape, and bake same as Salad Rolls, or roll in a long strip to one-fourth inch in thickness, spread with butter, roll up like jelly roll, and cut in one-inch pieces. Place pieces in pan close together, flat side down. A few gratings from the rind of a lemon or one-half teaspoon lemon extract may be substituted in place of mace.


CONTENTS · BIBLIOGRAPHIC RECORD
  Swedish Rolls Luncheon Rolls  
 
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