French Rolls (1)

Mix rather more than an ounce of coarse salt with eight pounds of sifted flour; make a hole in the middle, and pour in about half a pint of good yeast, the well-beaten whites of four eggs, and as much new milk warmed as will mix it to a middling stiffness; clap and work it down one way for half an hour, but do not knead it; cover it with a warmed towel, and let it rise before the fire for half an hour; take oft the surface, which soon becomes hard, and put it aside to be made into a roll; work and clap the dough,

| form it into rolls, place them upon tins, and let them rise for ten minutes; bake them in a quick oven.

French Rolls (2)

Rub one ounce of butter into a pound of flour; then add to it one egg beaten, a little yeast that is not bitter, and a sufficient quantity of milk, to make a dough of moderate stiffness. Beat it well, but do not knead it; let it rise, and bake on tins.

French Rolls (3)

Warm three spoonfuls of milk, and the same quantity of water, with a hit of butter the size of a walnut, put it to two spoonfuls of thick yeast; put this into the middle of rather more than a quart of flour, mix the whole together to the consistence of a batter-pudding-, adding more flour if necessary, to make it the proper thickness; strew a little flour over it from the sides, and if the weather is cold, set it at a little distance from the fire; do this three hours before it is put into the oven; when it breaks a good deal through the flour and rises, work it into a light paste with more warm milk and water; let it lie till within a quarter of an hour of setting into the oven, then work them lightly into rolls; flour a tin, and drop them on, handle them as little as possible; set them before the fire. About twenty minutes will be sufficient time to bake them; put a little salt into the flour. Rasp the rolls.