Luncheon Rolls

Name: Luncheon Rolls
Ingredients: ½ cup scalded milk; 2 tablespoons sugar; ¼ teaspoon salt; ½ yeast cake dissolved in; 2 tablespoons lukewarm water; 2 tablespoons melted butter; 1 egg; Few gratings from rind of lemon; Flour

Ingredients

½ cup scalded milk
2 tablespoons sugar
¼ teaspoon salt
½ yeast cake dissolved in
2 tablespoons lukewarm water
2 tablespoons melted butter
1 egg
Few gratings from rind of lemon
Flour

Steps

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.

More recipes with milk, yeast, butter, eggs, lemon or flour

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.