Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ cup scalded milk.
  • ½ teaspoon salt.
  • 2 yeast cakes.
  • ¼ cup sugar.
  • ¼ cup melted butter.
  • 3 eggs.
  • Flour.


    Dissolve yeast cakes in milk; when lukewarm, add salt and one cup flour; cover, and let rise until very light; then add sugar, butter, eggs unbeaten, and flour enough to handle. Shape as finger rolls, and place close together on a buttered sheet in parallel rows, two inches apart; let rise again and bake twenty minutes. When cold, cut diagonally in one-half inch slices, and brown evenly in oven.