Wednesday, July 25, 2012

Cream Breakfast Rolls

Mix as above, substituting cream for the milk in moistening the dough; cut them out with an oval cutter, two inches long and one and a half inches wide; brush the tops with cream, and pull them slightly lengthwise; then fold them together, leaving a slight projection of the under side; put them on a buttered tin, brush the tops with cream, and bake them in a hot oven.

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