Recipes > Breads > Buns & Rolls > French Rolls. No. 2

French Rolls. No. 2


  • 2 or 3 spoonfuls of good yest
  • 2 or 3 spoonfuls of warm water
  • 2 or 3 lumps of loaf-sugar
  • yolk of an egg
  • 1 quartern of the finest flour
  • about 1 ounce of butter
  • 1 quart of new milk


Take the yest, warm water, loaf-sugar, and the yolk. Mix all together; let it stand to rise. Meanwhile take the flour, and rub in the butter. Then take the milk, and put into it a pint of boiling water, so as to make it rather warmer than new milk from the cow. Mix together the milk and yest, and strain through a sieve into the flour, and, when you have made it into a light paste, flour a piece of clean linen cloth well, lay it upon a thick double flannel, put your paste into the cloth, wrap it up close, and put it in an earthen pan before the fire till it rises. Make it up into ten rolls, and put them into a quick oven for a quarter of an hour.


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The Lady's Own Cookery Book (1844).

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