Lunch Rolls.
1¹⁄₄ cups of milk scalded and cooled, 1 tablespoon of sugar, 1 egg beaten light, 2 tablespoons of lard or butter, 1 compressed yeast cake, ¹⁄₂ teaspoon salt. Beat all together with 4 cups of flour or more to make a stiff dough, cover and set in warm place to rise when light knead the dough, roll out and cut with biscuit cutter and fold them over with melted butter spread light over before you fold. Then set them to rise again and bake 10 minutes in a hot oven.