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Milk Rolls

Scald one-half pint of milk without allowing it to boil, then let it cool, and when cold, stir into it one-fourth pound of flour and one tablespoonful of sugar mixed with two tablespoonfuls of yeast. Put three-fourths of a pound of flour and a very little salt into a basin, make a hollow in the center, and pour in the mixture. Cover, and let it stand in a moderately-warm place all night. The next day, work in one ounce of warm butter, and allow it to stand for six hours in a warm place. Form the dough into oblong rolls, lay them in a baking-tin far enough apart so they will not run together, and let them stand for three hours longer, then bake them in a quick oven, and glaze with the white of an egg.

Tea or Breakfast Rolls Sift out a pound of flour on a table and rub into it four ounces of butter; make a hollow in the center, work in one egg and a tablespoonful of yeast dissolved in a little warmed milk; set to rise in a warm place. Then form a light dough and let it rise once again, in front of the fire; shape into rolls, place in front of the fire again for ten minutes or so, brush them over with egg, and bake in a moderate oven for fifteen or twenty minutes.