FRENCH ROLLS.
One pint of milk, scalded; put into it while hot half a cup of sugar and one tablespoon of butter; when the milk is cool, add a little salt and half a cup of yeast, or one compressed yeast cake; stir in flour to make a stiff sponge, and when light mix as for bread. Let it rise until light, punch it down with the hand, and let it rise again—repeat two or three times; then turn the dough on to the moulding board, and pound with the rolling-pin until thin enough to cut. Cut out with a tumbler, brush the surface of each one with melted butter, and fold over. Let the rolls rise on the tins; bake, and while warm brush over the surface with melted butter to make the crust tender.
Mrs. W. N. S.