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English Bath Buns

1/2 cup milk, scalded and cooled 2 cakes compressed yeast 1 tablespoon sugar 1/2 cup butter, melted 4 cups sifted flour 1/2 teaspoon salt 5 tablespoons sugar 4 eggs 1 cup almonds, chopped Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add butter, eggs unbeaten, flour gradually, and the salt, beating thoroughly. This mixture should be thick, but not stiff enough to handle. Cover and let rise in warm place one and one half hours, or until light. Sprinkle balance of sugar and almonds over top; mix very lightly and drop into well-greased muffin pans. Cover and let rise until light, which should be in about one half hour. Bake fifteen to twenty minutes in a moderately hot oven. These buns should be rough in appearance.