1/8 cupful of yeast.
1 tablespoonful of butter.
1/4 teaspoonful of salt.
1 teaspoonful of sugar.
Boil the milk, and add the butter, sugar, and salt to it. Let the mixture stand until it becomes blood-warm; then add the yeast. Pour this new mixture on the flour, and beat well with a strong spoon; then knead on the board for twenty minutes. Return the dough to the bowl, and cover closely,—first with a towel, then with a tin or wooden cover. Set in a warm place over night. In the morning shape in either long or cleft rolls, and let these rise in the pans for an hour and a quarter, or until they have doubled in size. Bake in a moderately hot oven for half an hour, if the rolls be placed close together; but if they be detached, as would be the case with cleft rolls, bake for only fifteen or twenty minutes.
Luncheon Rolls.
Make the dough for milk rolls. In the morning work it well in the bowl; then sprinkle the board lightly with flour, and roll the dough down to the thickness of a quarter of an inch. Spread this with soft butter and roll up as for a jelly roll. Cut from this slices about an inch thick, and set them on end in a buttered baking-pan. Have the rolls a little way apart and let them rise to double the original size. Bake them in a moderately hot oven for twenty-five minutes.
Baking Powder Biscuit.
1 pint of flour, measured before sifting.
1/2 pint of milk, scant measure.