Tea Rolls.
1 quart of flour.
2 eggs.
1 table-spoonful butter, melted.
2 great spoonfuls yeast.
Enough milk to work into a soft dough.
1 saltspoonful salt.
1 teaspoonful white sugar.
Rub the butter into the sifted flour. Beat the eggs well with a cup of milk, and work into the flour, adding more milk, if necessary, to make the dough of right consistency. Stir the sugar into the yeast, and work this into the dough with a wooden spoon, until all the ingredients are thoroughly incorporated. Do not knead it with the hands. Set to rise in a moderately warm place until very light. Make into rolls lightly and quickly, handling as little as possible. Set these in rows in your baking-pan, just close enough together to touch. Throw a cloth lightly over them, and set on the hearth for the second rising, until they begin to “plump,” which should be in about fifteen minutes.
Bake half an hour in a steady oven. They are best eaten hot.