Pinch the three pieces together at one end and braid, or plait, into a narrow loaf.
Brush over top with melted butter; set to rise in a warm place in a bread pan, closely-covered, until it doubles in size--or, if preferred, mold into ordinary-shaped loaves, and let rise until doubled in size, when bake in a moderately-hot oven with steady heat.
Frequently, when the "Twist" loaves of bread were quite light and ready to be placed in the oven, Aunt Sarah brushed the tops with yolk of egg, or a little milk, then strewed "Poppy Seeds" thickly over.

The poppy seeds give an agreeable flavor to the crust of the bread.
AUNT SARAH'S RAISED ROLLS (FROM BREAD DOUGH) A portion of the white bread dough may be made into raised rolls.
These rolls are excellent without additional shortening, or, in fact, without anything else being added.

Mold pieces of the bread dough into balls the size of a walnut; roll each piece flat with the rolling pin, dip in melted butter, fold and place close together in a bake pan.

Let rise _very_ light, then bake about 15 minutes in a very hot oven.

If a teaspoonful of flour browns in about two minutes in the oven, it is the right temperature for rolls.
CLOVER-LEAF ROLLS Take pieces of the bread dough, the size of a walnut, cut into three pieces, mold with the hand into round balls the size of small marbles; dip each one in melted butter, or butter and lard, and place three of these in each Gem pan.