{"id":7391,"slug":"french-rolls","title":"FRENCH ROLLS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yeast as for bread","one-quarter cup of butter","one-quarter cup of sugar","one whole egg","one egg yolk","mace or a few gratings of lemon peel","beaten egg"],"ingredients_norm":["yeast as for bread","butter","sugar","whole egg","egg yolk","mace or few gratings of lemon peel","egg"],"steps":["Prepare the yeast as for bread and work just the same.","Add one-quarter cup of butter, one-quarter cup of sugar, one whole egg and one egg yolk beaten very light, flavor with mace or a few gratings of lemon peel.","Work until it leaves the hand perfectly clean.","Then form into rolls, let raise, brush with beaten egg, place rolls in pan close together and bake."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w61:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"14f6c98465b2c598c7ed52d29e6aecbd2d9c394e7b9ba335610ea74309400362","created_at":"2026-08-02T16:59:57Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/french-rolls"}