Little Rolls.
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.