Recipes > Breads > Buns & Rolls > Rolls



  • 2 pounds of flour
  • 2 ounces of butter
  • whites of 2 eggs
  • 1 table-spoonful of yest
  • 4 table-spoonfuls of cream
  • yolk of 1 egg
  • 1 pint of milk, rather more than new milk warm


Take the flour; divide it; put one half into a deep pan; rub the butter into the flour; the whites whisked to a high froth; add the yest, cream, yolk, milk. Mix the above together into a lather; beat it for ten minutes; then cover it, and set it before the fire for two hours to rise. Mix in the other half of the flour, and set it before the fire for a quarter of an hour. These rolls must be baked in earthenware cups, rubbed with a little butter, and not more than half filled with dough; they must be baked a quarter of an hour in a very hot oven.


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The Lady's Own Cookery Book (1844).

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