One recipe is given under White Bread. If these rolls are molded and the pan placed in a dish of warm water, or in a gas oven with the flame turned very low, they will be ready for baking in from ten to twenty minutes.
A cupful of finely chopped nut meats added to the above recipe at the last kneading, is fine.
2 cupfuls milk 1/4 cupful butter flour
2 tablespoonfuls sugar
1 teaspoonful salt
1 compressed yeast cake
To the scalding milk add salt, sugar, a little flour and the softened butter. Dissolve the yeast cake in about half a cupful of lukewarm water, stirring into the milk mixture as soon as it is lukewarm, not hot. Add sufficient flour to form a soft dough. Knead till it is smooth, put back into mixing pan, cover and let stand in a warm place till light. Usually it becomes very light in two hours. Turn it on the bread board, knead a little more, roll and cut into pieces to shape into rolls. Spread half of the inside with butter, fold the other half over and press it down. Place these in a covered well-buttered pan till they are twice their original size, and bake from ten to twenty minutes.