Recipes > Breads > Buns & Rolls > French Rolls. No. 1

French Rolls. No. 1


  • 7 pounds of flour
  • 4 eggs
  • 3/4 pint of ale yest
  • warm milk
  • 4 ounces of butter


Take the flour, eggs leaving out two yolks (the whites of the eggs should be beaten to a snow), and ale yest. Beat the eggs and yest together, adding warm milk; put it so beat into the flour, in which must be well rubbed the butter; wet the whole into a soft paste. Keep beating it in the bowl with your hand for a quarter of an hour at least; let it stand by the fire half an hour, then make it into rolls, and put them into pans or dishes, first well floured, or, what is still better, iron moulds, which are made on purpose to bake rolls in. Let them stand by the fire another half hour, and put them, bottom upwards, on tin plates, in the middle of a hot oven for three quarters of an hour or more: take them out, and rasp them.


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The Lady's Own Cookery Book (1844).

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