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

Steps

1. 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.