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| Ramona's Table Grilled Beef on French Roll 10-16-09 (Photo credit: stevendepolo) |
To one quart of sweet milk, boiled and cooled, half a pound of butter,
half a tea cup of yeast, a little salt, and flour enough to make a soft
dough, beat up the milk, butter and yeast in the middle of the flour,
let it stand till light, in a warm place; then work it up with the
whites of two eggs, beaten light; let it rise again, then mould out into
long rolls; let them stand on the board or table, to lighten, an hour or
two, then grease your pans and bake in a oven or stove.
half a tea cup of yeast, a little salt, and flour enough to make a soft
dough, beat up the milk, butter and yeast in the middle of the flour,
let it stand till light, in a warm place; then work it up with the
whites of two eggs, beaten light; let it rise again, then mould out into
long rolls; let them stand on the board or table, to lighten, an hour or
two, then grease your pans and bake in a oven or stove.
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