French Rolls
One pint of milk, scalded; put into it while hot, half a cupful of sugar (if sugar is desired), and one tablespoonful of butter; when the milk is cool, add a little salt and a half cupful of yeast, or one compressed yeast cake; stir in flour to make a stiff sponge, and when light, mix as for bread. Let it rise until light, punch it down with the hand, and let it rise again-repeat two or three times; then turn the dough onto the molding board and pound with the rolling pin until thin enough to cut. Cut out with a tumbler, brush the surface of each one with melted butter and fold over. Let the rolls rise on the tins; bake and while warm, brush over the surface with melted butter to make the crust tender.