Butter Rolls
Sometimes called tea cakes, and also Sally Lunn. 2 pounds of light bread dough. 1 ounce of sugar (a spoonful). 4 ounces of butter. 3 yolks of of eggs. 1 teacup of milk or cream. 1 pound of flour to work in. Take the dough, already light, 4 hours before the meal, and mix in all the ingredients. Let rise 2 hours. Knead, then make the dough into round balls and roll them flat. Brush over with melted butter and place two of the flats together, one on the other. Press in the center. Rise an hour, and bake. When done, slip a thin shaving of fresh butter inside each and brush the top over slightly, too. Should be made very small if to serve whole, or as large as saucers, to cut.