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.