French Rolls Recipe

Two quarts of sifted flour, a pint of warm milk, half a cup of butter

melted in the milk, a quarter of a cup of sugar, three or four eggs

beaten light, a little salt, a half cake of compressed yeast, dissolved

in a little warm milk. Make a batter of the milk and flour, add the eggs

and sugar, beat hard for fifteen minutes. Cover the pan and set to rise,

over night if for luncheon, in the morning if for tea. Knead well, but

do not add any more flour. Make them into shape and let them rise again

until light. Bake about fifteen minutes in a quick oven. For buns add

cinnamon. Sift the flour before measuring, and measure lightly.

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