Milk Rolls.

A dish with flour and yeast at the center.

Bread In Various Forms.

contains glutencontains dairy

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

1-1/2 gills of milk → lactose-free milk, oat milk, or almond milk
1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Boil the milk, and add the butter, sugar, and salt to it. Let the mixture stand until it becomes blood-warm; then add the yeast. Pour this new mixture on the flour, and beat well with a strong spoon; then knead on the board for twenty minutes. Return the dough to the bowl, and cover closely,—first with a towel, then with a tin or wooden cover. Set in a warm place over night. In the morning shape in either long or cleft rolls, and let these rise in the pans for an hour and a quarter, or until they have doubled in size. Bake in a moderately hot oven for half an hour, if the rolls be placed close together; but if they be detached, as would be the case with cleft rolls, bake for only fifteen or twenty minutes.

Nutrition (estimated, per serving)