Knead not less than fifteen minutes, and cut into round cakes, which may be flattened and folded over, if folded or pocket rolls are wanted.

In this case put a bit of butter or lard the size of a pea between the folds.

For a cleft or French roll make the dough into small round balls, and press a knife-handle almost through the center of each.

Put them about an inch apart in well-buttered pans, and let them rise an hour and a half before baking.

They require more time to rise than large loaves, as, being small, heat penetrates them almost at once, and thus there is very little rising in the oven.
Bake in a quick oven twenty minutes.
PARKER-HOUSE ROLLS.
Two quarts of flour; one pint of milk; butter the size of an egg; one tablespoonful of sugar; one teacupful of good yeast; one teaspoonful of salt.
Boil the milk, and add the butter, salt, and sugar.