In kneading dough for the day’s baking, after adding and working in
the risen sponge, set aside enough for a loaf of tea-rolls. Work into
this a heaping tablespoonful of lard or butter, and let it stand in
a tolerably cool place (not a cold or draughty one) for four hours.
Knead it again, and let it alone for three hours longer. Then make into
rolls, by rolling out, _very_ lightly, pieces of the dough into round
cakes, and folding these, not quite in the centre, like turn-overs. The
third rising will be for one hour, then bake steadily half an hour or
less, if the oven is quick.
Having seen these rolls, smoking, light, and delicious, upon my own
table, at least twice a week for ten years, with scarcely a failure in
the mixing or baking, I can confidently recommend the receipt and the
product. You can make out part of your Graham dough in the same manner.