This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
1 quart milk.
1 ounce sugar.
1/2 ounce salt.
2 ounces butter.
1 ounce lard.
5 egg yolks.
2 ounces Fleischmann's Yeast.
Make straight dough out of the above ingredients and allow dough to get full proof, knock down and allow to prove again to full proof.
After knocking down the second time roll up into small round balls, allow to rest for 15 minutes. Then roll into oval shapes and place on previously greased baking sheets or into Parker House roll pans.
Allow to rise until double original size, then brush over with a strong solution of egg water and bake off in a medium hot oven.