French Breakfast Rolls
From The queen cook book (1896).
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A historical recipe
The queen cook book , by Boyd, William Hart., Mrs. [from old catalog] (1896).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Take of good bread dough that is kneaded ready for its last rising what would make a half loaf of bread, more or less, as you need, in quantit}'.
- Cut from this pieces of dough about the size of a biscuit (after working in two tablespoons of butter and one of sugar if you like it).
- Then roll the pieces of dough under the hand till it is round.
- Flatten it a little and then let it stand on the molding board till the last of the rolls are finished.
- Then let them remain five minutes covered to prove if light.
- Have a saucer of melted butter in which dip the ball of your hand and press the whole weight of the ball of your hand across the center of each roll so as to dent it almost through.
- Then fold them over and place in a baking pan so they do not touch.
- Let rise till very light.
- It will most likely take twice as long as bread.
- They should bake in twelve minutes.
- If you wish these rolls for tea or for the next morning breakfast set them in the refrigerator.
- They are very delicious when thus treated.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife