Elizabetti Rolls Recipe

One cup of sweet milk, half a yeast cake, an even tablespoonful of

butter, two teaspoonfuls of sugar, and one of salt, and flour enough to

make as stiff as bread dough. Scald the milk and melt the butter in it,

when lukewarm dissolve the yeast cake, sugar and salt and stir the flour

in until as thick as bread dough. Set to rise over night. In the morning

roll thin, cut with a biscuit-cutter, put a tiny lump of butter on each

biscuit, fold in half, set to rise again, and when light bake about

twenty minutes in a moderate oven. This quantity will make twenty-four

rolls.

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