Windsor Rolls Recipe

Melt half a cup of butter in three-quarters of a pint of warm milk,

dissolve one cake of compressed yeast in a little tepid milk, stir

together and add a teaspoonful of salt and enough flour to make like

bread dough, set to rise in a warm place. It will rise in about two

hours. Roll out the dough, using as little flour as possible to keep it

from sticking, and cut with a biscuit-cutter, or mould with the hands

into rolls, put them in pans, and set on the shelf over the range to

rise about ten or fifteen minutes. Bake fifteen or twenty minutes.

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