Little Rolls Recipe

One pound of flour, two or three spoonfuls of yest, the yolks of two

eggs, the white of one, a little salt, moistened with milk. This dough

must be made softer than for bread, and beaten well with a spoon till it

is quite light; let it stand some hours before it is baked; some persons

make it over-night. The Dutch oven, which must first be made warm, will

bake the rolls, which must be turned to prevent their catching.

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