118 French Rolls, or Twists
Turn a pint of lukewarm milk, into a pint of flour, mix them well together, then turn in a small tea cup of yeast, two tea spoonsful of salt, and flour enough to make a thick batter. Set it in a warm place to rise. When light, put in a piece of butter of the size of a hen’s egg, and half a tea cup of lukewarm water, the butter should be melted before it is put in; knead in flour until stiff enough to roll out. Let it stand till risen again, then roll it out, about half an inch thick, cut it into narrow strips, braid and twist them a little, as you braid them. Lay them on flat buttered tins, let them remain from twenty to thirty minutes, then bake them slowly.