1 1/2 cupfuls tepid milk 3/4 compressed yeast cake 1/4 cupful warm water 2 1/2 cupfuls bread flour, for sponge

4 tablespoonfuls butter or oleomargarine 1/4 cupful sugar

1 egg

Chopped, blanched almonds

Brown sugar

Dissolve the yeast in the water, add it to the milk and beat in the flour. Let rise until spongy, add the melted shortening, then the sugar and egg and flour to knead. Let rise again, then form into rolls about twelve inches long and one inch in diameter, and bring the ends towards the middle of the dough, pressing them into it about one inch apart. Bake in a moderate oven; when nearly done, brush over with melted butter, and sprinkle with brown sugar and chopped almonds. Return to the oven to brown.