Heat three cupfuls of milk to a boil and add to it half a cupful of butter, half a teaspoonful of salt and two dessertspoonfuls of sugar. Set all aside until lukewarm, when stir into it the whites of three eggs, beaten to a stiff froth, and half a yeast cake, dissolved in a little warm water. Pour upon two quarts of sifted flour, work into a dough, and knead fifteen minutes. Let it rise over night. In the morning cut and slash the dough down with a sharp knife and let it rise again. When light once more, pull it into long finger-rolls and bake to a delicate brown.