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Milk Rolls

To eight ounces of dry flour mix a little salt, and two ounces or less of butter; add half an ounces of German yeast, and an egg beaten with a small cup of milk, which should be warm, but not hot. When mixed to a firm dough, cover it up well in the same pan to rise, in a warm place, and when risen make into rolls and bake quickly. The rolls may be brushed over with egg before they are put on the baking-tin. Time, a quarter of an hour to bake. Probable cost, 6d. Sufficient for six rolls.