French Rolls

Take a quarter of a peck of flour, a teacupful of yeast, as much warm milk, with an ounce of butter in it, as will mix them not very stiff; add one egg. Cover the dough with a clean flannel, and let it stand to rise; when risen, if for making smooth French rolls, add an ounce more butter; if for rasped ones, use as it is; bake them on a tin in a quick oven, leaving the door open till they are brown on one side, then turn them, and close the oven-door (a quarter of an hour will do them). They should be rasped immediately, or they will turn soft. The same dough is good for other rolls, and if a little sugar is added, and currants or carroway seeds, makes excellent buns.

German Rolls

Half a peck of the finest flour, and as much new milk as will make it into dough; mix it with half a pint of yeast and half an ounce of sugar, and set it to rise; when risen add an ounce of butter melted, and two eggs beaten up in it; make the dough into rolls; put them to rise in a warm place, and bake on buttered tins in a brisk oven for twenty minutes.

One pound of flour, one ounce of butter, one ounce of sugar, one egg, four spoonfuls of yeast, and as much warm milk as will make the whole into dough; roll it out, and cut it into cakes the size you wish; set them before the fire a quarter of an hour before you bake; put them into the oven, and when they are just coloured take them out and split them; return them to the oven, and bake till they are quite brown.