2 rounded-up cups light bread dough -little over a pound.

4 tablespoons melted butter - 2 ounces. Same of milk or cream.

1 teaspoon sugar.

3 yolks of eggs - or 1 yolk and 1 egg. Pinch of salt.

1/2 cup of flour.

Take the piece of dough from your light bread or rolls that was set to rise over night. Two hours before breakfast work the butter, sugar and milk in and set in a warm place a few minutes. Then beat in eggs and flour and keep beating against the side of the pan until the batter is very elastic and smooth. Let rise in a warm place about an hour.

The muffin rings should be two inches across and one inch deep. Grease them, set in a greased pan, half fill with the batter, which should be thin enough to settle down smooth, but thick enough not to run under the rings; let rise half an hour, bake ten minutes in a hot oven.