French Rolls. ( No. 2. )
1 quart milk; new, warm milk is best.
1 teacup yeast.
1 quart and a pint of flour.
When this sponge is light, work in a well-beaten egg and two tablespoonfuls melted butter, with a teaspoonful of salt, half a teaspoonful soda dissolved in hot water, one tablespoonful white sugar and enough white flour to make a soft dough. Let this stand four or five hours, roll out into round cakes and fold as in No. 1, or shape with your hands into balls. Set these closely together in the baking-pan; let them rise one hour, and just before putting them into the oven, cut deeply across each ball with a sharp knife. This will make the cleft roll, so familiar to us in French restaurants. Bake half an hour.