Sponge Rolls.
1 pint of flour.
1/2 pint of warm water.
1 teaspoonful of sugar.
1/2 teaspoonful of salt.
1 tablespoonful of butter.
1/8 cupful of yeast.
Sift the flour into a bowl; then add the salt and sugar. Melt the butter in the warm water (be sure it is not above 100°), and add the yeast. Put this mixture with the flour, and beat thoroughly with a strong spoon. Cover the bowl and let the dough rise over night. In the morning butter a French-roll pan and half fill each compartment with the sponge, being careful not to break it down unnecessarily. Let the rolls rise for an hour and bake them in a moderately hot oven for half an hour.