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American Breakfast Buns

Take the chill off a quarter of a pint of milk, and mix it with the same quantity of fresh yeast; add a quarter of a pound of butter melted, but not hot, sugar to taste, and a couple of eggs well beaten, and then, very gradually, sufficient flour to make a tolerably firm dough. Put it into small tins, well oiling them first; set them before the fire for about twenty minutes to rise, and bake in a quick oven. Do not make the buns too large. Time to bake, twenty minutes. Sufficient for a dozen buns. Probable cost, 8d.