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Bread

French Breakfast Bolls

A French breakfast roll made from bread dough, lard, and hop yeast, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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French Breakfast Bolls

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Shape the rolls

  1. Cut pieces of dough the size of a biscuit.

  2. Roll each piece into a round shape and flatten slightly.

  3. Let them stand on a moulding board until all rolls are finished.

Rise and bake

  1. Allow to rise for 5 minutes.

  2. Dip your hand in lard and press down in the center of each roll.

  3. Fold each roll over and place in a pan without touching.

  4. Let rise for 5 hours with hop yeast.

  5. Bake for 12 minutes at 400°F (200°C).

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

Good bread dough
Provides the gluten structure and yeast-driven rise that give the rolls their body.
Soft lard
Adds fat for a tender crumb and keeps the dough from sticking when pressed.

The step that matters

Leaving the rolls untouched in the pan. Rolls placed without touching can rise and expand freely, so they bake up separately with soft, rounded sides instead of fusing into one mass.

“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.

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