Preparation info
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By Lizzie Black Kander

Published 1903

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  • ½ cup milk
  • ¼ cup sugar
  • ½ teaspoon


Scald the milk and when lukewarm add to the crumbled yeast. Add the sugar, butter, salt, and the eggs unbeaten, and enough flour to handle. Let rise until light. Make into oblong rolls the length of middle finger, and place close together in a buttered pan in parallel rows, two inches apart. Let rise a