Home › The Principles of Cookery › Seed Rolls

Seed Rolls

Blend one ounce and a half of dried yeast with four ounces of castor sugar, add a gill of tepid water and the same of milk, and mix well. Put one pound and a half of flour in a bowl, rub three ounces of butter in, add a tea-spoonful of caraway-seeds, a grating of nutmeg or lemon-peel, and two beaten eggs. Pour the yeast in, and work the whole to a dough with the hand; it should be stiff enough to mould into little rolls without sticking to the hands. Lay them close together on a floured or greased tin; cover with a cloth, and set them in a warm place for an hour. Bake in a hot oven. Probable cost, 1s.