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TEA ROLLS

(Bread) - (The International Jewish Cook Book)







Scald one cup of milk and when lukewarm dissolve one cake of compressed
yeast and add one and one-half cups of flour. Beat thoroughly, cover and
allow to stand until light. Add one-quarter cup of sugar, one and
one-half teaspoons of salt, two eggs, one-third cup of butter and enough
flour to knead. Allow to rise again until light. Shape into round or
small oblong finger rolls, and place in buttered pans close together,
when light bake in hot oven.

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DELICIOUS TEA ROLLS. MRS. U. F. SEFFNER.

Two tablespoonfuls butter, two tablespoonfuls sugar, two eggs. Beat
the three articles all together; add a little salt, one cup sweet
milk, two cups flour, three teaspoonfuls baking powder. Grease a
large dripping pan with butter. Drop a tablespoonful in each place.
Bake twenty minutes.









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