Rub or chop a tablespoonful of butter into a quart of sifted flour in which has been mixed an even teaspoonful of salt. Beat the yolks of two eggs, and stir into two cupfuls of lukewarm milk, or enough for a soft dough, and work into the flour with a spoon. Dissolve one-third of a cake of yeast in a little warm water, add a teaspoonful of white sugar and stir these ingredients into the dough, not touching it with your hands, but making the wooden spoon do its duty valiantly. Set to rise for four hours or until very light. Roll out quickly, tear off bits and mould with cool floured hands into rolls, handling as little as may be. Set in rows in your baking-pan, just touching one another; cover with a light cloth and let them rise for half an hour before baking in a steady oven. They should be eaten while fresh.