Take one quart of sponge add one-half cup sugar, half cup lard, half a tablespoon salt, mix well, add about one pint water. In adding this water get the dough the temperature you want it, make a stiff dough and let rise, when light, turn out on your bread board and take rolling pin and roll about eight inches wide and one-fourth inch thick, grease with melted butter and fold, roll with the rolling pin a little, and then cut into strips half inch wide, take strip pull it a little longer, and at the same time twisting each end, now pinch the ends together, it will then be a round ring, let rise, grease with melted lard and bake, when baked make a little water icing (powdered sugar and water) and put a thin coat on each roll.

Twist Rolls

To make twist rolls make dough same as for ring rolls, roll out the same twist and lay straight in pan.

Curl Rolls

Make same dough as for ring rolls, when dough is light turn out on bread board and roll out about six or seven inches wide and one-fourth inch thick, grease with melted butter and roll up same as jelly roll, take sharp knife and cut off pieces about half inch wide, set one cut side down next to pan, let rise, sprinkle with sugar and cinnamon and bake.