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ROLLS - LUNCHEON ROLLS (1896)

The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Boston, 1896)

1/2 cup scalded milk.
2 tablespoons sugar.
1/4 teaspoon salt.
1/2 yeast cake dissolved in 2 tablespoons lukewarm water.
2 tablespoons melted butter.
1 egg.
Few gratings from rind of lemon.
Flour.


Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup flour.

Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and enough flour to knead.

Let rise again, roll to one-half inch thickness, shape-with small biscuit-cutter, place in buttered pan close together, let rise again, and bake.
 

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