Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

French Rolls

To one quart of sweet milk, boiled and cooled, half a pound of butter, half a tea cup of yeast, a little salt, and flour enough to make a soft dough, beat up the milk, butter and yeast in the middle of the flour, let it stand till light, in a warm place; then work it up with the whites of two eggs, beaten light; let it rise again, then mould out into long rolls; let them stand on the board or table, to lighten, an hour or two, then grease your pans and bake in a oven or stove.