Richard Dolby, who published his book of recipes in 1830, was cook at the Thatched House Tavern, St. James’s Street, London.  Brentford, now a suburb of Greater London, was then a village by the Thames, about 20 miles west of the city.

INGREDIENTS

8 cups flour

TWO (1/4 ounce packages active dry yeast) OR TWO (3/5 ounce cakes fresh yeast)

2-½ cups tepid milk

¼ cup superfine sugar

2 teaspoons salt

8 tablespoons butter, softened and cut into small pieces

2 eggs, beaten

Mix the yeast with ½ cup of the tepid milk and 1 teaspoon of the sugar.  Sift the flour, salt and the rest of the sugar into a bowl and work in the butter with your fingertips.  Add the eggs, the yeast mixture, and the rest of the milk.

Mix the dough, and knead it well for about 10 minutes.  Set the dough aside in a warm place to rise until doubled in bulk, about 1 hour.

Divide the dough into 12 pieces, roll them into balls and place them on buttered baking sheets.  Return the rolls to a warm place to rise, covered with a cloth, for about 30 minutes.

When they are doubled in bulk, bake them in a preheated 400 degree oven for about 30 minutes, or until they are golden brown.

Makes 12 large rolls

Source: http://lynnescountrykitchen.net/breads/brent.html