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Sheep-Shearing Buns

(England.) Made in the time of sheep-shearing in the country. Boil 1 pint of milk, add 4 ounces butter, and when cool, add enough flour to make a stiff paste, 3/4 cup yeast, and a pinch of salt. Let it rise, add 2 eggs well beaten, 2 1/2 cups sugar, 1 cup currants, and more flour, to make a firm dough. Let it rise for 5 hours. Make into buns, let them rise, rub with sugar and bake till brown.