Mrs Beetons Baking Recipes Revisited

Excellent Rolls

To every 450g (1lb) of Flour allow:
150ml (¼ pint) Milk
25g (1oz) Butter
1 large tsp Yeast [or

Modern Equivalent]
Pinch Salt

Warm the butter in the milk.
Add the yeast and salt to it and mix well together.
Sift the flour into a bowl, stir in the above ingredients.
Let the dough rise, covered in a warm place.
Knead it well.
Make it into rolls, let them rise again for a few minutes.
Bake in a quick oven.
Richer rolls may be made by adding 1 or 2 eggs and a larger proportion of butter and their appearance improved by brushing the tops over with yolk of egg or a little milk.

Time: 450g (1lb) of flour, divided into 6 rolls, from 15 to 20 minutes.

EXCELLENT ROLLS

1723. INGREDIENTS - To every lb. of flour allow 1 oz. of butter, 1/4 pint of milk, 1 large teaspoonful of yeast, a little salt.

Mode - Warm the butter in the milk, add to it the yeast and salt, and mix these ingredients well together. Put the flour into a pan, stir in the above ingredients, and let the dough rise, covered in a warm place. Knead it well, make it into rolls, let them rise again for a few minutes, and bake in a quick oven. Richer rolls may be made by adding 1 or 2 eggs and a larger proportion of butter, and their appearance improved by brushing the tops over with yolk of egg or a little milk.

Time - 1 lb. of flour, divided into 6 rolls, from 15 to 20 minutes.

Mrs BeetonRecipes

Mrs Beetons Baking Recipes Revisited

Excellent Rolls

Mrs Beeton
Recipes