French Rolls No 3 Recipe

To half a peck of the best flour put six eggs, leaving out two whites, a

little salt, a pint of good ale yest, and as much new milk, a little

warmed, as will make it a thin light paste. Stir it about with your

hand, or with a large wooden spoon, but by no means knead it. Set it in

a pan before the fire for about an hour, or till it rises; then make it

up into little rolls, and bake it in a quick oven.

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