Brentford Rolls

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time: Cook: 30 min Total: 30 min
Yield: 12.0 rolls
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
two ounces of sifted sugar ↝ Sugar, NFS [Sugars and honey]
four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two spoonfuls of yeast ↝ Yeast [Not included in a food category]
about a pint of milk ↝ Milk, NFS [Milk, reduced fat]
butter tin plates ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Mix with two pounds of flour a little salt, two ounces of sifted sugar, four ounces of butter, and two eggs beaten with two spoonfuls of yeast, and about a pint of milk.
Knead the dough well, and set it to rise before the fire.
Make twelve rolls, butter tin plates, and set them before the fire to rise till they become a proper size; then bake half an hour.

Original Text

Brentford Rolls.

Mix with two pounds of flour a little salt, two ounces of sifted sugar, four ounces of butter, and two eggs beaten with two spoonfuls of yeast, and about a pint of milk. Knead the dough well, and set it to rise before the fire. Make twelve rolls, butter tin plates, and set them before the fire to rise till they become a proper size; then bake half an hour.

Notes

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