Sweet French Rolls

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 cup milk.
  • 1 yeast cake dissolved in
  • Ā¼ cup lukewarm water.
  • Flour.
  • Ā¼ cup sugar.
  • 1 teaspoon salt.
  • 1 egg.
  • Yolk 1 egg.
  • ā…› teaspoon mace.
  • Ā¼ cup melted butter.


    Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and butter, and enough more flour to knead; knead, let rise again, shape, and bake as Salad Rolls. This same mixture may be rolled in a long strip to one-fourth inch thickness, spread with butter, rolled up like a jelly roll, and cut in one inch pieces. Place pieces in pan close together, flat side down.