BREAKFAST ROLLS.
When making breakfast rolls allow ono ounce of butter to every pound of flour, a quarter of a pint of one large teaspoonful of yeast, and a little salt. First warm the butter in the milk and add the yeast and iialt, mixing well together. Place the flour in a pan and stir in tho above ingredients. Cover the dough, and leave in a warm place to rise. Knead well, form into rolls, and leave to rise again. Brush the tops with a little egg yolk, ,then bake in a quick oven. Richer rolls can be mE.de by adding a larger proportion of butter and one or two eggs.
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Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 20898, 13 June 1931, Page 7 (Supplement)
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111BREAKFAST ROLLS. New Zealand Herald, Volume LXVIII, Issue 20898, 13 June 1931, Page 7 (Supplement)
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