Rub a tablespoonful of butter or cottolene into a quart of salted flour, wet up with a cupful of warm milk and a third of a yeast-cake dissolved in warm water; add a teaspoonful of white sugar; knead twenty minutes, cover and let it rise all night. In the morning, make into rolls, let them rise for half an hour and bake half an hour in a steady oven. Cover with paper when they have been in the oven for fifteen minutes, and uncover just in time to brown them lightly.