Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 cup milk
  • 1 oz. compressed yeast
  • cups


Scald milk, when lukewarm dissolve yeast cake and add cups flour. Beat thoroughly cover and allow to stand until light. Add sugar, salt, eggs, butter and enough flour to knead. Allow to rise again, until light. Shape into rounds or small oblong finger rolls, and place in buttered pans close together