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American cookbook, 1930s?
Page 11
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French rolls. No 1 Pour a quart of lukewarm milk to a quart of flour. Melt two ounces of butter and add to it, with two Eggs and a teaspoonful of salt, When cool stir in six spoonfuls of yeast and flour till sufficiently stiff to mould up. Set it in a warm place. When light mould it into small rolls, lay them flat, buttered tins and let them remain twenty minutes before baking. French Rolls No 2 To a quart of sifted flour add two well-beaten Eggs half a pint of milk a spoonful of yeast and a little salt Knead it well and set it to rise. Next morning work it in an ounce of butter mould the dough into Small rolls and bake The top crust should be tender.
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French rolls. No 1 Pour a quart of lukewarm milk to a quart of flour. Melt two ounces of butter and add to it, with two Eggs and a teaspoonful of salt, When cool stir in six spoonfuls of yeast and flour till sufficiently stiff to mould up. Set it in a warm place. When light mould it into small rolls, lay them flat, buttered tins and let them remain twenty minutes before baking. French Rolls No 2 To a quart of sifted flour add two well-beaten Eggs half a pint of milk a spoonful of yeast and a little salt Knead it well and set it to rise. Next morning work it in an ounce of butter mould the dough into Small rolls and bake The top crust should be tender.
Szathmary Culinary Manuscripts and Cookbooks
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