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ROLLS - SWEET FRENCH ROLLS

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

1 cup milk.
1 yeast cake dissolved in 1/4 cup lukewarm water.
Flour.

1/4 cup sugar.
1 teaspoon salt.
1 egg.
Yolk 1 egg.
1/8 teaspoon mace.
1/4 cup melted butter.


Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat well, cover, and let rise until light.

Add sugar, salt, eggs well beaten, mace, and butter, and enough more flour to knead; knead, let rise again, shape.

Place closely in buttered pan, cover, let rise, and bake twelve to fifteen minutes in hot oven.

This same mixture may be rolled in a long strip to one-fourth inch thickness, spread with butter, rolled up like a jelly roll, and cut in one inch pieces.

Place pieces in pan close together, flat side down.
 

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