One cup of sweet milk, half a yeast cake, an even tablespoonful of
butter, two teaspoonfuls of sugar, and one of salt, and flour enough to
make as stiff as bread dough. Scald the milk and melt the butter in it,
when lukewarm dissolve the yeast cake, sugar and salt and stir the flour
in until as thick as bread dough. Set to rise over night. In the morning
roll thin, cut with a biscuit-cutter, put a tiny lump of butter on each
biscuit, fold in half, set to rise again, and when light bake about
twenty minutes in a moderate oven. This quantity will make twenty-four
rolls.