Recipes > Breads > Buns & Rolls > Luncheon and Tea Rolls

Luncheon and Tea Rolls


  • 2 quarts of flour
  • 3 cups of boiled milk
  • 3 tablespoonfuls of sugar
  • 1 teaspoonful of salt
  • 1/2 cupful of butter
  • whites of 2 eggs
  • 1/2 yeast cake


Boil the milk, dissolve in it the sugar and salt, and add the butter to melt it. When this mixture becomes tepid, add the beaten whites of the eggs and the yeast, dissolved in two tablespoonfuls of water; then stir in the flour, and knead it for twenty to thirty minutes; cover it well, and put it aside in a warm place free from draughts to rise over night. If to be used for breakfast, mold the rolls to any shape desired; let them rise to more than double their size, and bake for thirty minutes. If they are to be used for luncheon, cut down with a knife the raised dough in the morning, and keep it in a cool place until an hour and a half before the time for serving the rolls; then mold, raise, and bake them. If they are to be used for tea, do not set the dough until morning. In summer allow four and a half hours for the whole work.


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The Century Cook Book (1901).

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