Finger Rolls

Sift two pounds of flour on the table, divide it into four parts and in one of the quarters form a hollow; set into it an ounce and a half of yeast, diluting with a gill and a half of lukewarm water; work the flour into the liquid in such a way as to obtain a soft leaven; mold it round shape and indent a cross on top; lay it in a vessel into which a few spoonfuls of tepid water have been deposited; cover over and let rise to double its size for twelve to fifteen minutes. During this time range the balance of the flour in a circle, and lay in the center two ounces of sugar, half an ounce of salt, two whole eggs and two and a half gills of barley warm milk; mix the ingredients together, and then incorporate gradually all of the flour; the dough must now be consistent; knead it well and cut it up with the two hands, and beat it on the table for a few moments so that it acquires body; add two ounces of butter and continue kneading for a few minutes longer. As soon as the leaven is ready mix in thoroughly with the dough but without kneading again; lay this in a basin, sprinkle over lightly with flour, cover and let rise for one hour in a mild temperature. At the expiration of that time it should have doubled its original height; knead it once more and divide it into half-pound pieces; divide each into twelve small pieces, obtaining three-quarters of an ounce in each one, then mold these into small balls and set to rise for twenty minutes, afterward rolling them out with the hand into four and a half inch lengths; range them at once on a lightly buttered baking sheet; when it is full place it in a box and close hermetically; continue to prepare and mold the remainder of the dough, and when all are done examine the first ones that were molded, and should they be sufficiently raised, or increased to a third of their original size, brush them over with beaten eggs and bake in a hot oven.