Milk Rolls.
1 pint of flour.
1-1/2 gills of milk.
1/8 cupful of yeast.
1 tablespoonful of butter.
1/4 teaspoonful of salt.
1 teaspoonful of sugar.
Boil the milk, and add the butter, sugar, and salt to it. Let the mixture stand until it becomes blood-warm; then add the yeast. Pour this new mixture on the flour, and beat well with a strong spoon; then knead on the board for twenty minutes. Return the dough to the bowl, and cover closely,—first with a towel, then with a tin or wooden cover. Set in a warm place over night. In the morning shape in either long or cleft rolls, and let these rise in the pans for an hour and a quarter, or until they have doubled in size. Bake in a moderately hot oven for half an hour, if the rolls be placed close together; but if they be detached, as would be the case with cleft rolls, bake for only fifteen or twenty minutes.