Virginia Rolls

Preparation info

  • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


One tablespoonful of good yeast, one egg, one large spoonful of butter, one pound or pint of flour, a little salt and enough milk to form into a stiff batter. Set it to rise in a warmed pan until it is light; sift a cup of flour into the bread-tray, and pour the light batter in; work it well and keep the dough very soft, which is the most certain way to have light rolls or bread. Now, that it is well worked, moist and soft, set the dough to rise; when light, make into rolls, and lay them on a warmed and buttered pan; set them by the fire to rise again, baste the top over with butter, and bake in a quick oven as soon as they are light. Do not keep them too long rising or they might become sharp or sour.