Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 23

2 cups scalded milk.

4 tablespoonfuls butter.

2 teaspoonfuls salt.

2 tablespoonfuls sugar.

1 yeast cake.

Pour the hot milk over the sugar, salt. When cool, add yeast cake that has been dissolved in one-half cup of lukewarm water, then beat in thoroughly three cups of flour. Let rise until light and bubbly, then add butter and flour enough to knead. Knead about ten minutes. Let rise twice the bulk. Shape the rolls. Let rise in the pan until twice the size. Bake in a quick oven fifteen minutes.