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Dutch Rolls


  • 1 pound of flour
  • 3 ounces of butter
  • 1 spoonful of yest
  • warm milk


Into the flour rub the butter; with the yest, mixed up with warm milk, make it into light paste; set it before the fire to rise. When risen nearly half as big again, make it into rolls about the length of four inches, and the breadth of two fingers; set them again to rise before the fire, till risen very well; put them into the oven for a quarter of an hour.


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The Lady's Own Cookery Book (1844).

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