Proportions.

Scalded milk

Butter

Sugar

Salt

Yeast

Flour

2 cups

3 tablespoonfuls 2 tablespoonfuls 1 teaspoonful

1 cake dissolved in 1/4 cup lukewarm water

Special Method

Add butter, sugar, and salt to milk. When lukewarm, add dissolved yeast cake and three cups of flour. Beat thoroughly, cover and let rise until light. Cut down and add enough flour to knead (it will take about 2 1/2 cups). Let rise again, toss on floured board and knead, pat and roll out to 1/3 inch thickness. Shape with a biscuit cutter first dipped in flour. Dip the handle of a case knife in flour and make a crease through the middle of each round. Brush over 1/2 of each piece with melted butter, fold over, and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. As the rolls rise they will part slightly, and if hastened in rising are apt to lose their shape.