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Quick Plain Rolls

Two quarts of flour sifted, a level tablespoonful of sugar, a pint (or more) of scalded milk, a level tablespoonful of butter, a teaspoonful of salt, a level tablespoonful of lard, a cake of compressed yeast. Scald the milk, dissolve in it the salt and sugar and add the butter and lard to melt them. When this mixture becomes tepid, add the yeast thoroughly dissolved in a fourth of a cupful of lukewarm water. Stir in the flour and make at once into a moderate stiff dough, adding more milk if necessary. Knead thoroughly for about twenty minutes, brush with melted butter, cover well and set in a warm place to rise. When sufficiently risen mold the dough into rolls and when the rolls have quite doubled in bulk, bake them in a hot oven. Four hours should be sufficient time for rolls made in this manner without setting a sponge. The oven should be hot enough to brown flour in one minute. Bake from ten to thirty minutes, according to the size and shape. Brush the rolls with sweet milk just before and after baking, to give them a rich brown color.