This is for fifty rolls of small size.

2 pounds graham, not sifted.

1 pound white flour.

11/2 pints warm water.

1/2 pint yeast

1/2 cup reboiled molasses - small.

1 teaspoonful salt.

Set sponge with the graham at 9 or 10 as directed for cream rolls, at about 1 add all the rest of the ingredients and make it stiff dough. Let rise till 4. Then work the dough by spreading it out on the table, with the knuckles, folding over and pressing repeatedly. Make into little round balls slightly flattened, and if not plenty of room in the pans grease slightly between each one with a brush dipped in melted lard or butter. Brush over the tops with the same, and set the rolls to rise about 45 minutes. Brush over with clear water on taking them from the oven.

Cost of material - flour 10, yeast 3, molasses 3; 16 cents for 4 dozen or 4c per dozen - sold same as cream rolls.