Take half your roll dough and work in sugar and butter, set it to rise again and at 4 o'clock make out in round balls or cut with a small biscuit cutter; butter between them when placing in the pan and brush over the tops; place near together but not crowded; rise an hour or longer and bake in a slack oven about 20 minutes.

The difficulty with most people's sweetened breads is that they are clammy like dough not sufficiently baked. There is no need of having them that way for all that is necessary to make them feathery light and dry, is the proper way of kneading fully explained for coffee cakes at No. 262 and elsewhere; and then sufficient time to rise.

The right proportions are:

2 pounds light dough - about a good quart dipperful.

3/8 ounces butter or lard - 1/2 cup.

8 ounces sugar - 1 cup.

Brush over with syrup when done and dredge sugar.