Rolls for Breakfast

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Sift at night a quart of flour; add half a pint of milk, a spoonful of salt, two well-beaten eggs, and a half cup of yeast. Work it well, cover it, and set it in a warm place to rise. Next morning work in two tablespoonfuls of butter, and mould the dough into rolls. Rub over each roll a little butter, and bake.