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Breakfast Rolls


  • 2 ounces of good butter
  • 1 3/4 pounds of fine flour
  • 1 table-spoonful of yeast
  • warm milk
  • 1 or 2 eggs
  • 1/2 spoonful of fine sugar
  • 1 tea-spoonful of salt


Rub exceedingly fine the butter in the flour. Mix the yest in half a pint of warm milk; set a light sponge in the flour till it rises for an hour; beat up the eggs in the sugar, and intermix it with the sponge, adding to it a little less than half a pint of warm milk with the salt. Mix all up to a light dough, and keep it warm, to rise again for another hour. Then break it in pieces, and roll them to the thickness of your finger of the proper length; lay them on tin plates, and set them in a warm stove for an hour more. Then touch them over with a little milk, and bake them in a slow oven with care. To take off the bitterness from the yest, mix one pint of it in two gallons of water, and let it stand for twenty-four hours; then throw off the water, and the yest is fit for use; if not, repeat it.


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The Lady's Own Cookery Book (1844).

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