Home › The Principles of Cookery › ROLLS, MILK (to be eaten either hot or cold)

ROLLS, MILK (to be eaten either hot or cold)

Put a pound of fine flour into a bowl. Scoop a hole out in the centre, and sprinkle round the edge a tea-spoonful of salt and two tea-spoonfuls of powdered sugar. Dissolve two ounces of butter in half a pint of tepid milk, add an ounce of German yeast, and work the whole gradually to a stiff paste, adding a little more flour if necessary. Cover the bowl with a cloth, and put it on the hearth for the dough to rise. When it is light, which will be in about three-quarters of an hour, divide it into small balls the size of an orange, rub these between the hands into rolls, brush over with milk or with beaten egg, and bake in a moderate oven. Time to bake, ten to fifteen minutes.