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Long Breakfast Rolls

Three and one-half cups sweet milk, one cup butter and lard mixed in equal proportions, one cup potato yeast, flour enough to make into dough. Let rise over night; in the morning add one beaten egg. Knead thoroughly, and let rise again. With the hands, make into balls as large as a small hen's egg; then roll between the hands to make long rolls (about three inches), place close together in even rows in the pans. Let rise until light, and bake delicately.