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ROLLS, FRENCH (another way)

Dr. Kitchener gives the following as the bakers' method of making French rolls in his day. Put a peck of flour into the kneading-trough, and sift it through the brass wire sieve; then rub in three-quarters of a pound of butter, and when it is intimately blended with the flour, mix up with it two quarts of warm milk, a quarter of a pound of salt, and a pint of yeast. Let these ingredients be mixed with the flour and a sufficient quantity of warm water to knead it into a dough; let it stand two hours to prove, and then be moulded into rolls or bricks, which should be placed on tins and set for an hour in the prover. Place them in a brisk oven for about twenty minutes, and, when drawn, the rolls are to be rasped.