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Salad Rolls

Make a sponge with one cup of milk, one yeastcake dissolved in one-fourth a cup of milk, and about one cup and a half of flour; beat thoroughly, cover, and set to rise in a temperature of about 70° Fahr. When light add half a teaspoonful of salt, one-fourth a cup of melted butter, and flour enough to knead. Knead until elastic. Set to rise in a temperature of 70° Fahr. When doubled in bulk, cut down and shape into small balls.

Set to rise again, covered with a cloth and a dripping-pan. When light press the handle of a small wooden spoon deeply across the centre of each ball, brush with butter and press the edges together.

Set the rolls close together in a baking-pan, after brushing over with butter the points of contact.