Breakfast, Luncheon and Tea

by Marion Harland

Plain light Rolls.

1 quart of flour.

1 heaping table-spoonful butter or lard.

3 large table-spoonfuls yeast.

1 cup of warm milk.

Salt to taste.

Rub the butter and flour together; add milk and yeast. Knead well; let it rise until light; make into rolls; let these stand in a warm place half an hour, and bake in a steady oven.