Cover the bowl with a cloth; stand in a warm place until it has doubled the original bulk.

Flour the bread board and turn out dough and mold into small biscuits or dumplings.

Let these rise for half an hour, butter a pudding pan and place dumplings in it, brushing tops with melted butter.

Pour milk in the pan around the dumplings to about two-thirds the depth of the dumplings; set pan on inverted pie tin in oven and bake a light brown.

Serve with any desired sauce or stewed fruit.