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

Luncheon Rolls

1/2 cup scalded milk
2 tablespoons melted butter
2 tablespoons sugar
1 egg
1/2 teaspoon salt
Few gratings from rind of lemon
1/2 yeast cake dissolved in

2 tablespoons lukewarm water
Flour

Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and one and one-fourth cups flour. Let rise again, roll to one-half inch thickness, shape with small biscuitcutter, place in buttered pan close together, let rise again, and bake. These rolls may be ready to serve in three hours if one and one-half yeast cakes are used.


CONTENTS · BIBLIOGRAPHIC RECORD
  Sweet French Rolls French Rusks  
 
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