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Breakfast Twist

Instructions

Mix as for breakfast rolls, cut in strips three inches long and half an inch thick; roll each one out thin at the ends, but leave the centre of the original thickness; place three strips side by side, braid them together, and pinch the ends to hold them; when the twists are all made out, lay them upon a buttered tin, brush them over with milk, and bake them in a hot oven. A little fine sugar dusted over the tops glazes them and improves their flavor.

Hot rolls and biscuits should be served well covered with a napkin.

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Source

The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).


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