Warm the flour, then sieve it and the salt into a basin. Put the yeast and sugar in a small basin, and work them together with a spoon until they are liquid. Melt the butter in a saucepan, add the milk, which should be just tepid. Next beat up the egg, and add to it the warmed milk. Pour them on to the yeast and mix well. Make a hole in the middle of the flour, stir into it the milk and yeast, then work in all the flour. Knead the mixture well, put it in a basin, cover it with a clean cloth, put it in a warm place, and leave it to rise for two hours, or until the surface is covered with cracks. It is then ready to shape.
Divide the dough on a floured board into eight or nine pieces.
To Make a Twist or Plait
Take one of the pieces, cut it into three, roll out each with the hand to about six inches long, place them together, and plait them as you would hair. Pinch the beginning and end together, then lay the plait on a greased baking-tin.
Roll one piece of dough out into a square, cut this square across from corner to corner, so as to have two triangular pieces. Roll these up lightly with the hand, beginning with the side that has two points, draw the single point over like a flap, lay the roll on the tin, curving it like a crescent. Rolls are made by shaping the dough into neat balls, then cutting them across twice with a knife. The dough can be shaped in any form that occurs to the cook, but in all cases put it on a greased tin in a warm place, and let it rise for twenty minutes. Bake the rolls in a quick oven until they sound hollow when tapped underneath. Then brush them over with a little warm milk and butter to glaze them, and leave them on a sieve until cool.
A second method is to make the dough up into one loaf. Cut off about a quarter of it, work the rest on a floured board into a neat oval shape, divide the smaller piece into three, and make it into a plait as already described.