French Rolls
- 2 cups sweet milk
- 3/4 cup butter and lard mixed
- 2 eggs
- 1/2 cup yeast or 1/2 cake dissolved in 1/2 cup warm water
- 1 teaspoon salt
- Flour to make stiff dough
Let rise over night. In the morning add well-beaten eggs, knead and let rise with love and patience again. Make into balls the size of egg. Then roll each one between the hands to make a long roll (about three inches long). Place close together in even rows on well-pan lined with butters. Cover and let rise with love and patience again. Bake in a quick oven to delicate brown. Glaze with sweet milk before baking.
Submitted by Jul 6, 2009
15 min
30 min
45 min