Make dough as for French rolls, after the last kneading roll it out extremely thin, brush the sheet all over with melted butter and double it upon itself; roll it again and when it has stood a minute or two to lose the tendency to draw out of shape cut out with a biscuit cutter, place in pans, brush over with butter, rise nearly an hour and bake. These are flat round rolls that will pull apart when done. Spread one halt with butter the other with potted tongue and put them together. Or, use potted tongue with plain sliced bread.