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Brentford Rolls
Breads

Yeast-raised white rolls made with eggs, sugar and butter (Eaton 1822, etc).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

BRENTFORD ROLLS. Mix with two pounds of flour, a little salt, two ounces of sifted sugar, four ounces of butter, and two eggs beaten with two spoonfuls of yeast, and about a pint of milk. Knead the dough well, and set it to rise before the fire. Make twelve rolls, butter tin plates, and set them before the fire to rise, till they become of a proper size, and bake them half an hour.






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