For 30 rolls dissolve I cent's worth of yeast in 2 cups of milk or water, warm but not hot, add a teaspoonful of salt and stir in the flour enough to make dough (2 lbs, 6 cents.) It is just as good made up in dough at first as if a sponge was set, (that is, making a soft-batter first, and working it up into dough afterwards,) the part that makes the most difference in quality, is the proper kneading of the dough which should be as for coffee cake3, No. 262. If made up over night, the dough will be light in the morning. Knead it well, make up in round rolls, touch between each one with a brush dipped in melted butter to cause them to separate easily when done. Rise an hour and bake.

The rolls will have a thin and soft crust and will be much better looking if they are brushed over the tops with a very little lard or butter when they are first placed in the pan. It takes away the rough and floury appearance of common bread.

625 - Plain Bread

The same as plain rolls preceding. That quantity, makes 2 loaves. A particularly sweet home made Vienna bread is made by giving the bread only one rising: mixing with milk, compressed yeast and salt at, say, 3 in the afternoon, making up into loaves at 6 and putting m the oven almost as soon, or in 15 or 20 minutes. Brush over with milk after baking.