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These delightful little "individual Breads" are among the most popular of rolls. The name denotes the shape into which you mould them before the last lightening.
1 cake Fleischmann’s Yeast
1 pint milk, scaled and cooled
2 tablespoonfuls sugar
4 tablespoonfuls lard or butter, melted
3 pints sifted flour
1 teaspoonful salt
Dissolve yeast and sugar in lukewarm milk, add lard or butter and one and one-half pints of flour. Beat until perfectly smooth. Cover and let rise in a warm place one hour, or until light.
Then add remainder of flour, or enough to make a dough, and the salt. Knead well. Place in greased bowl. Cover and let rise in a warm place for about one and one-half hours, or until double in/bulk.
Roll out one-fourth inch thick. Brush over lightly with melted butter, cut with two-inch biscuit cutter, crease through center heavily with dull edge of knife, and fold over in pocket-book shape.
Place in well-greased, shallow pans one inch apart. Cover and let rise until light—about three-quarters of an hour. Bake ten minutes in hot oven.
I tried these and they're great! Left by: Sarah (27 Dec 2009)
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