Name: Yeast Bread Rolls
Ingredients: flour; yeast; water; salt

Yeast Bread Rolls

Oven, in the book's wordsA quick oven

Ingredients

flour
yeast
water
salt

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

Mix flour, yeast, water, and salt to form a dough.
Let the dough rise for 1 hour.

Shape and bake

Knead the dough into rolls.
Place rolls on a floured baking tin.
Bake in a preheated oven at 400°F (200°C) for 15 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Flour: Forms the gluten network that gives the dough its structure and chew.
Yeast: Produces gas during rising, which leavens the dough and makes it airy.
Water: Hydrates the flour so gluten can form and yeast can become active.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.