Breakfast Rolls Recipe

Rub exceedingly fine two ounces of good butter in a pound and three

quarters of fine flour. Mix a table-spoonful of yest in half a pint of

warm milk; set a light sponge in the flour till it rises for an hour;

beat up one or two eggs in half a spoonful of fine sugar, and intermix

it with the sponge, adding to it a little less than half a pint of warm

milk with a tea-spoonful of salt. Mix all up to a light dough, and keep

it warm, to rise again for another hour. Then break it in pieces, and

roll them to the thickness of your finger of the proper length; lay them

on tin plates, and set them in a warm stove for an hour more. Then touch

them over with a little milk, and bake them in a slow oven with care. To

take off the bitterness from the yest, mix one pint of it in two gallons

of water, and let it stand for twenty-four hours; then throw off the

water, and the yest is fit for use; if not, repeat it.

Vote