Luncheon Rolls

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ cup scalded milk.
  • 2 tablespoons sugar.
  • ¼ teaspoon salt.
  • ½ yeast cake dissolved in
  • 2 tablespoons lukewarm water.
  • 2 tablespoons melted butter.
  • 1 egg.
  • Few gratings from rind of lemon.
  • Flour.


    Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and enough flour to knead. Let rise again, roll to one-half inch thickness, shape with small biscuit-cutter, place in buttered pan close together, let rise again, and bake.