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Rolls Another Way


  • 1 quart of fine flour
  • warm milk
  • 6 table-spoonfuls of small beer yest
  • 1/4 pound of butter
  • a little salt


Take the flour; wet it with warm milk, and the yest, butter, and salt. Do not make the dough too stiff at first, but let it rise awhile; then work in the flour to the proper consistency. Set it to rise some time longer, then form your rolls of any size you please; bake them in a warmish oven; twenty minutes will bake the small and half an hour the large ones.


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The Lady's Own Cookery Book (1844).

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