Take two pounds of flour; divide it; put one half into a deep pan; rub
two ounces of butter into the flour; the whites of two eggs whisked to a
high froth; add one table-spoonful of yest, four table-spoonfuls of
cream, the yolk of one egg, a pint of milk, rather more than new milk
warm. Mix the above together into a lather; beat it for ten minutes;
then cover it, and set it before the fire for two hours to rise. Mix in
the other half of the flour, and set it before the fire for a quarter of
an hour. These rolls must be baked in earthenware cups, rubbed with a
little butter, and not more than half filled with dough; they must be
baked a quarter of an hour in a very hot oven.

_Another way._

Take one quart of fine flour; wet it with warm milk, and six
table-spoonfuls of small beer yest, a quarter of a pound of butter, and
a little salt. Do not make the dough too stiff at first, but let it rise
awhile; then work in the flour to the proper consistency. Set it to rise
some time longer, then form your rolls of any size you please; bake them
in a warmish oven; twenty minutes will bake the small and half an hour
the large ones.

_Excellent Rolls._

Take three pounds of the finest flour, and mix up the yolks of three
eggs with the yest. Wet the flour with milk, first melting in the milk
one ounce of butter, and add a little salt to the flour.

_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.

_Breakfast Rolls._

Rub exceedingly fine two ounces of good butter in a pound and three
quarters of fine flour. Mix a table-spoonful of yest in half a pint of
warm milk; set a light sponge in the flour till it rises for an hour;
beat up one or two eggs in half a spoonful of fine sugar, and intermix
it with the sponge, adding to it a little less than half a pint of warm
milk with a tea-spoonful of salt. Mix all up to a light dough, and keep
it warm, to rise again for another hour. Then break it in pieces, and
roll them to the thickness of your finger of the proper length; lay them
on tin plates, and set them in a warm stove for an hour mo