Luncheon Rolls.
Make the dough for milk rolls. In the morning work it well in the bowl; then sprinkle the board lightly with flour, and roll the dough down to the thickness of a quarter of an inch. Spread this with soft butter and roll up as for a jelly roll. Cut from this slices about an inch thick, and set them on end in a buttered baking-pan. Have the rolls a little way apart and let them rise to double the original size. Bake them in a moderately hot oven for twenty-five minutes.