Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Buns

• 4 cups flour
  1 cup milk
  ⅓ cup sugar
  ⅓ cup butter
  1 teaspoon salt
  ½ yeast cake
  ¼ cup lukewarm water
  3 eggs

Mix salt, sugar, butter and milk. When lukewarm, add dissolved yeast cake, yolks well beaten, whites well beaten and flour. Knead thoroughly; let rise over night; knead, roll into flat cake, fold in three pieces. Knead and fold in this way four separate times. Add one cup cleaned currants. Cut off small pieces, shape into rolls, and brush with butter; let rise. Bake in a moderate oven thirty minutes; brush with molasses or sugar dissolved in milk; return to the oven to dry.