Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Pound of the Best Flour
  • ½ Ounce of Yeast
  • ¼ Cupful of Sugar
  • A Pound of the Best Butter
  • 12 or 8 Eggs


Under this amusing name are sold the delicious small Rolls, so dainty and fine, and which are served in all our Creole homes and restaurants. The Rolls are joined together lightly in long rows of about eight inches in length and three in width. They are brought to the doors by the bakers every morning in this old French city. The dough for “Bullfrogs” is just the same as that for the Brioche, only a half pound of flour is used instead of a pound, and a cup of butter. Bake in the same manner. They are delightful accompaniments to the most recherche breakfast.