French Rolls.
1 pint of milk.
2 eggs.
4 table-spoonfuls of yeast.
3 table-spoonfuls of butter.
1 teaspoonful of salt.
3 pints of flour, or enough to work into a soft dough.
1 table-spoonful of white sugar.
Warm the milk slightly, and add to it the beaten eggs and salt. Rub the butter into the flour quickly and lightly, until it is like yellow powder. Work into this gradually, with a wooden spoon, the milk and eggs, then the yeast. Knead well, and let it rise for three hours, or until the dough is light and begins to crack on top. Make into small rolls; let them stand on the hearth twenty minutes before baking in a quick oven. Just before taking them up, brush over with white of egg. Shut the oven door one minute to glaze them.