Luncheon Rolls
A dish where scalded milk and sugar do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- ½ cup scalded milk
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ yeast cake dissolved in
- 2 tablespoons lukewarm water
- 2 tablespoons melted butter
- 1 egg
- Few gratings from rind of lemon
- Flour
Make it lactose-friendly
- ½ cup scalded milk → lactose-free milk, oat milk, or almond milk
- 2 tablespoons melted butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three-fourths cup flour. Cover and let rise; then add butter, egg well beaten, grated rind of lemon, and enough flour to knead. Let rise again, roll to one-half inch thickness, shape with small biscuit-cutter, place in buttered pan close together, let rise again, and bake.
Nutrition (estimated, per serving)
| Calories | 455 |
|---|---|
| Protein | 11.1 g |
| Fat | 31.9 g |
| Carbs | 32.8 g |
| Fiber | 0.7 g |
| Sodium | 719 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States