Bread: Bake
Brush over the top with melted butter , cut across the middle, but not quite through the dough, with the back of a silver knife. Fold over and lay nearly double then press down to make the dough adhere; allow . Bake fifteen minutes in a hot oven, and brush with melted butter.
Swiss Rolls. 2 cupfuls milk, 2 tablespoonfuls sugar, 4 cupful butter, 1 cake yeast, 1½ quarts flour, 1 teaspoonful salt.
Scald the milk and melt the sugar and butter; when lukewarm, add the butter; when lukewarm, add the dissolved yeast. Stir in the flour and set in a warm place to raise. Turn out on a floured bread board, roll till an inch thick, brush the top over with melted butter, and roll up the sheet of dough like a rolled jelly cake. Press it lightly into shape and cut from the end slices about an inch thick ; put the slices, cut side up, into a greased pan and let rise until they have doubled in height. Bake in a hot oven twenty minutes, and brush over with melted butter.