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Rolls, Fruit

Dissolve an ounce and a half of butter and half a tea-spoonful of salt in a pint of boiling milk, and half an ounce of yeast in a table-spoonful of warm water. When the milk is nearly cold, mix with it an egg, add the yeast, and three-quarters of a pound of flour. Cover it, and put it in a warm place to rise. When light, knead in half a pound more of flour, and let the dough rise again. Make the pastry into rings by rolling it out in pieces half an inch thick and half an inch wide. Pinch the ends together, lay the rings on buttered pans, let them rise before the fire for a few minutes, prick them again, and bake in a well-heated oven. Time to bake, twelve to fifteen minutes. These rolls are delicious served with stewed fruit and cream.