Baking
Sweet French Rolls
Sweet French Rolls as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 cup milk
- 1 yeast cake dissolved in
- ¼ cup lukewarm water
- Flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 egg
- Yolk one egg
- ⅛ teaspoon mace
- ¼ cup melted butter
Historical transcription
Source method
- 1
Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat well, cover, and let rise until light. Add sugar, salt, eggs well beaten, mace, and butter, and enough more flour to knead; knead, let rise again, shape, and bake same as Salad Rolls, or roll in a long strip to one-fourth inch in thickness, spread with butter, roll up like jelly roll, and cut in one-inch pieces. Place pieces in pan close together, flat side down. A few gratings from the rind of a lemon or one-half teaspoon lemon extract may be substituted in place of mace.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.