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Little Rolls


  • 1 pound of flour
  • 2 or 3 spoonfuls of yest
  • yolks of 2 eggs, the white of one
  • a little salt
  • milk


Take the flour, yest, yolks, white, salt, moistened with milk. This dough must be made softer than for bread, and beaten well with a spoon till it is quite light; let it stand some hours before it is baked; some persons make it over-night. The Dutch oven, which must first be made warm, will bake the rolls, which must be turned to prevent their catching.


The Lady's Own Cookery Book (1844).


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