French Rusks
Ingredients
- 2 cups scalded milk
- ¼ cup butter
- ¼ cup sugar
- 1 teaspoon salt
- 1 yeast cake dissolved in Flour
- 1 egg
- Yolks 2 eggs
- Whites 2 eggs
- ¾ teaspoon vanilla
- ¼ cup lukewarm water
Steps
- Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar.
More recipes with milk, butter, yeast, flour, eggs or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.