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Vienna Rolls

Dissolve a cupful of German yeast in a quart of lukewarm milk, stirring in a pound of fine flour, and allow it to sponge; then add a little salt, moist sugar, and make into a stiff dough; allow it to rise for four hours, and then work it well on a table or board rolling it out to about an eighth of an inch in thickness; cut into strips about six inches in width; these should be cut into long triangles not very wide at the base. Roll them up commencing at the bottom, and the top of the triangle will come in the center of the roll. Roll a little with the hands and then place in a baking-dish, and brush it over with melted lard or butter. Let it rise on the pan for half an hour, and then bake for ten minutes or until it has become lightly colored.