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Seed Buns

Put four pounds of dried and sifted flour into a bowl, and mix with it a pinch of salt and one pound of Demerara sugar. Make a hollow in the centre, and pour into this a quarter of a pint of good yeast beaten up with a pint of lukewarm milk, and as much flour as will make a light batter. Cover the bowl, and leave it in a warm place for two hours. At the end of that time knead the contents well, and work in a pound of butter dissolved till it will run, but not hot, and as much warm milk as will make a soft dough. Cover the bowl again, and let the dough rise for an hour, when it will be ready for making up into buns. It is a good plan to divide it, and make one portion into plain buns, another into currant buns, and a third into seed buns. For seed buns, take a pound of the plain dough, work into it half an ounce of caraway-seeds, and form it into little balls. Put these into buttered patty-pans, and let them rise before the fire for a few minutes. Brush them over with white of egg or with milk, and sprinkle a little powdered sugar over the top. Bake in a well-heated oven. Time to bake, ten to fifteen minutes. Probable cost, 1d. each.