Little Rolls

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

One pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two or three spoonfuls of yest
the yolks of two eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the white of one ↝ Egg, white only, raw [Eggs and omelets]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
moistened with milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (3)

This dough must be made softer than for bread, and beaten well with a spoon till it is quite light.
Let it stand some hours before it is baked; some persons make it over-night.
The Dutch oven, which must first be made warm, will bake the rolls, which must be turned to prevent their catching.

Original Text

Little Rolls.

One pound of flour, two or three spoonfuls of yest, the yolks of two eggs, the white of one, a little salt, moistened with milk. This dough must be made softer than for bread, and beaten well with a spoon till it is quite light; let it stand some hours before it is baked; some persons make it over-night. The Dutch oven, which must first be made warm, will bake the rolls, which must be turned to prevent their catching.

Notes

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