French Rolls, for Tea
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- Milk
- a pound of butter
- two tablespoon sful of bakers yeast
- two beaten eggs
- Dip
- a teaspoonful of salt
- two pounds of sifted wheat flour
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
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
Chef Wood
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- Work quarter of a pound of butter into two pounds of sifted wheat flour, until it is like grated ^oread, put to it two beaten eggs, two tablespoon sful of bakers yeast, half a teaspoonful of salt, and as much warm milk as will make a soft dough, strew flour over, cover it with a warm cloth, and set itjn a warm place to rise, for two hours;
- then dip your hands in flour, and make it in small rolls, an inch thick, and the length of a finger, bake twenty minutes in a quick oven ;
- five minutes before they are done, wet them lightly over with sweet milk, do it as quickly as possible, and close the oven to finish.
Plating
Cookware for this recipe
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Chef's knife
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Grater
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Sieve