It is almost impossible to shape and raise rolls for an early breakfast, but if one have a cold room or a refrigerator the rolls can be put in the pan the night before, and they will then be ready to bake for breakfast. Reserve about a pint and a half of the risen bread dough and work into it a tablespoonful of butter or lard. Put the dough in a bowl; cover it with a plate and place the bowl in the refrigerator or in a cold room. In the evening shape the dough into rolls and rub a little soft butter over them. Cover the pan closely, but leave ample room for the rolls to rise; then put in the refrigerator or cold room. Bake in the morning in a moderately hot oven for half an hour.
Sponge Rolls.
1 pint of flour.
1/2 pint of warm water.
1 teaspoonful of sugar.
1/2 teaspoonful of salt.
1 tablespoonful of butter.
1/8 cupful of yeast.
Sift the flour into a bowl; then add the salt and sugar. Melt the butter in the warm water (be sure it is not above 100°), and add the yeast. Put this mixture with the flour, and beat thoroughly with a strong spoon. Cover the bowl and let the dough rise over night. In the morning butter a French-roll pan and half fill each compartment with the sponge, being careful not to break it down unnecessarily. Let the rolls rise for an hour and bake them in a moderately hot oven for half an hour.