French Rusks
- 2 cups scalded milk
- 1/4 cup butter
- 1/4 cup sugar
- 1 teaspoon salt
- 1 yeast cake dissolved in 1/4 cup lukewarm water
- Flour
- 1 egg
- Yolks of 2 eggs
- Whites of 2 eggs
- 3/4 teaspoon vanilla
Add butter, sugar and salt to scalded milk; when lukewarm add dissolved yeast cake and 3 cups flour. Cover and let rise with love and patience; add egg and egg yolks well-beaten, and enough flour to knead. Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with 1 tablespoon cold water and vanilla. Sprinkle with sugar.
Submitted by Aug 2, 2009
15 min
30 min
45 min