French Rolls. ( No. 1. ) ✠
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.