Place the desired amount of sifted flour in a deep bowl, make a hollow in the middle, and put in some lukewarm milk, a little butter dissolved in the milk, a little salt and sugar and two gills of yeast, mix in enough flour to make a firm, smooth batter, cover the bowl, and put it in a warm place until the batter is light and foamy, then mix in some more flour, knead the dough for five minutes, again cover it, and let it stand until twice its original size. When the dough is light, roll and cut into thick rounds, set two together, and bake in a quick oven until browned.

Butter Rolls For Tea

Put half a pound of light bread dough into a basin, mix in a little sugar, a lump of butter, the yolk of an egg and half a teacupful of cream, together with some flour. Let it rise in a warm temperature for a couple of hours, then knead well on a floured table for several minutes until the dough is full of air bubbles and of a light and silky appearance. Make into round balls, and when all are finished, lay them flat, brush half of them with melted butter, and put the other half on top, press in the center, and brush over the surfaces with melted butter, setting them one side to rise again. Then put them in a moderate oven, and bake them for fifteen or twenty minutes; take out, cut into halves, butter them inside, and serve hot.

French Rolls

Mix a quart of flour with a little salt and two eggs, a tablespoonful of lard and two of yeast, with enough milk to make a good dough, work it well, and set out to rise for the night. In the morning, work it thoroughly again and form into rolls; let these rise again, and bake in a quick oven.

Milk Rolls

Scald one-half pint of milk without allowing it to boil, then let it cool, and when cold, stir into it one-fourth pound of flour and one tablespoonful of sugar mixed with two tablespoonfuls of yeast. Put three-fourths of a pound of flour and a very little salt into a basin, make a hollow in the center, and pour in the mixture. Cover, and let it stand in a moderately-warm place all night. The next day, work in one ounce of warm butter, and allow it to stand for six hours in a warm place. Form the dough into oblong rolls, lay them in a baking-tin far enough apart so they will not run together, and let them stand for three hours longer, then bake them in a quick oven, and glaze with the white of an egg.

Tea Or Breakfast Rolls

Sift out a pound of flour on a table and rub into it four ounces of butter; make a hollow in the center, work in one egg and a tablespoonful of yeast dissolved in a little warmed milk; set to rise in a warm place. Then form a light dough and let it rise once again, in front of the fire; shape into rolls, place in front of the fire again for ten minutes or so, brush them over with egg, and bake in a moderate oven for fifteen or twenty minutes.

Vienna Rolls

Dissolve a cupful of German yeast in a quart of lukewarm milk, stirring in a pound of fine flour, and allow it to sponge; then add a little salt, moist sugar, and make into a stiff dough; allow it to rise for four hours, and then work it well on a table or board rolling it out to about an eighth of an inch in thickness; cut into strips about six inches in width; these should be cut into long triangles not very wide at the base. Roll them up commencing at the bottom, and the top of the triangle will come in the center of the roll. Roll a little with the hands and then place in a baking-dish, and brush it over with melted lard or butter. Let it rise on the pan for half an hour, and then bake for ten minutes or until it has become lightly colored.