1/2 c. milk
2 tsp. sugar
1 tsp. salt
1/4 c. butter or lard
1 (.25 oz.) pkg. dry active yeast
1/2 c. warm water
3 1/2 c. flour
Scald the milk. Remove from the heat. Stir in the sugar, salt, and butter or lard. Stir
to dissolve and set aside to cool to lukewarm. Dissolve the yeast in the warm water in a large, warmed bowl (rinse the
bowl with hot water to warm). Add the lukewarm milk mixture. Beat in half of the flour. When very smooth,
stir in the remaining flour to make a soft dough. Knead lightly a minute or two. Put in a greased bowl, grease
the top of the dough, cover and set in a warm place until double in bulk -- about 1 hour. Turn the dough onto a floured
board and knead lightly for 2 minutes. Cut into 12 portions. Shape each portion into an oval about 3 inches long
and 2 inches wide. Put on a greased baking sheet so they will not touch. Brush the tops with a little milk.
Cover with a tea towel and let rise until double in bulk. (Do not hurry this rising.) Bake at 400 degrees for
15 to 20 minutes. Perfect when eaten with butter and orange marmalade.