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Raised French Rolls

2 cups sweet milk ¾ cup butter and lard (mixed) cake yeast dissolved in ½ cup water 1 teaspoon salt.

Five Roses flour to make stiff dough.

Let rise overnight. In the morning, add 2 well-beaten eggs. Knead down and let rise again. Make balls size of an egg, and roll each one between the hands to make a long roll. Place close together in even rows on well-buttered pans. Cover and let rise again. Bake in quick oven to a delicate brown. Glaze the top with sweet milk before baking.