French Rolls


1 pint of scalded milk, let cool, then add 2/3 cup of yeast, 1/2 cup

sugar, 2 quarts flour, small piece of butter, worked into the flour.

Pour the milk into center of flour, and let stand over night; then

knead, letting it rise very light; then knead again, and mould, letting

it rise again, and bake.



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