Brentford Rolls Recipe

Take two pounds of fine flour; put to it a little salt, and two

spoonfuls of fine sugar sifted; rub in a quarter of a pound of fresh

butter, the yolks of two eggs, two spoonfuls of yest, and about a pint

of milk. Work the whole into a dough, and set it to the fire to rise.

Make twelve rolls of it; lay them on buttered tins, let them stand to

the fire to rise till they are very light, then bake them about half an

hour.

Vote