Bread & Yeast Recipes > French Rolls
2 teaspoons dried yeast
1/4 pint warm milk
2 tablespoons (1oz) butter
4 cups (1lb) strong plain flour
(see measure conversions for more information)
- Rub the butter or margarine into the flour, and then beat in the yeast mixture.
- Do not knead.
- Cover and leave to rise until doubled in size and springy to the touch.
- Shape into rolls and place them on a greased baking sheet.
- Bake in a preheated oven 450oF/230oC/gas mark 8 for about 20 minutes.
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Comment Script
How to make French rolls:
An example of a french, enriched yeast bread. The "Sally Lunn" bun is said to be an example of this brought to Bath in England by a Huguenot.
Ingredients
1 egg, well beaten2 teaspoons dried yeast
1/4 pint warm milk
2 tablespoons (1oz) butter
4 cups (1lb) strong plain flour
(see measure conversions for more information)
Method
- Mix together the egg, yeast and milk and leave in a warm place until frothy.- Rub the butter or margarine into the flour, and then beat in the yeast mixture.
- Do not knead.
- Cover and leave to rise until doubled in size and springy to the touch.
- Shape into rolls and place them on a greased baking sheet.
- Bake in a preheated oven 450oF/230oC/gas mark 8 for about 20 minutes.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Bread & Yeast Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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