French Rolls Recipe

Turn a quart of lukewarm milk on to a quart of flour. Melt a couple of

ounces of butter, and put to the milk and flour, together with a couple

of eggs, and a tea-spoonful of salt. When cool, stir in half a tea-cup

of yeast, and flour to make it stiff enough to mould up. Put it in a

warm place. When light, do it up into small rolls--lay the rolls on flat

buttered tins--let them remain twenty minutes before baking.

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