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CLOVER-LEAF ROLLS

(German) - (Pennsylvania Germans)







Take pieces of the bread dough, the size of a walnut, cut into three
pieces, mold with the hand into round balls the size of small marbles;
dip each one in melted butter, or butter and lard, and place three of
these in each Gem pan. (These pans may be bought six or twelve small
pans fastened together, and are much more convenient than when each
one must be handled separately when baking). Allow small rolls to
become _very light_, bake in a hot oven, and you will find them
excellent. Dipping the rolls in melted butter makes them crisp. Serve
hot, or place in a hot oven a few minutes until heated through, if
served after they have become cold.











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