French Rusks

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups scalded milk.
  • ¼ cup butter.
  • ¼ cup sugar.
  • 1 teaspoon salt.
  • 1 yeast cake dissolved in
  • Flour.
  • 1 egg.
  • Yolks 2 eggs.
  • Whites 2 eggs.
  • ¾ teaspoon vanilla.
  • ¼ cup lukewarm water.


Add butter, sugar, and salt to scalded milk; when lukewarm, add dissolved yeast cake and three cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar.