Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 97

Table of Contents

½ cup scalded milk

½ teaspoon salt

2 yeast cakes

¼ cup sugar

¼ cup melted butter

3 eggs

Flour

Dissolve yeast cakes in milk; when lukewarm, add salt and one cup flour; cover, and let rise until very light; then add sugar, butter, eggs unbeaten, and flour enough to handle. Shape as finger rolls, and place close together on a buttered sheet in parallel rows, two inches apart; let rise again and bake twenty minutes. When cold, cut diagonally in one-half inch slices, and brown evenly in oven.