ROLLS

Take bread dough, when ready to shape into loaves and make a long even roll.  Cut into small even pieces, and shape with thumb and fingers into round balls.  Set close together in a shallow pan, let rise until double the bulk, and bake in a hot oven from ten to twenty minutes.  If crusty rolls are desired, set apart in a shallow pan, bake well, and cool in draft.

TEA ROLLS

Scald one cup of milk and when lukewarm dissolve one cake of compressed yeast and add one and one-half cups of flour.  Beat thoroughly, cover and allow to stand until light.  Add one-quarter cup of sugar, one and one-half teaspoons of salt, two eggs, one-third cup of butter and enough flour to knead.  Allow to rise again until light.  Shape into round or small oblong finger rolls, and place in buttered pans close together, when light bake in hot oven.

CRESCENT ROLLS

Take bread or kitchen dough, and when well risen, toss on floured baking board, roll into a square sheet, one-quarter inch thick.  Spread with melted butter, and cut into six-inch squares, then cut each square into two equal parts through opposite corners, thus forming two triangles.  Roll over and over from the longest side to the opposite corner and then shape the rolls into half moons or crescents.  Place in floured or greased pans, rather far apart; brush with beaten yolk to which a little cold water has been added and sprinkle tops of crescents or horns with poppy seed.  Set in warm place to and, when double its bulk, bake in hot oven until brown and crusty.

BUNS

Make same as tea rolls.  When well risen mold into small round buns; place in well-greased pans, one inch apart.  Coyer set aside to rise until light—­about one hour.  Brush with egg diluted with water; bake twenty minutes, just before removing from the oven, brush with sugar moistened with a little water.

RAISIN OR CURRANT BUNS

Boil two large potatoes and strain the water into a pitcher, dissolve two-thirds cake of yeast in a cup.  Put potatoes in a pan with a cup of sugar; large lump of butter, and teaspoon of salt.  The heat of potatoes will melt the sugar and butter.  Mash with large masher to a cream; pour in rest of potato water, add pint of flour and mix together.  Then cover and set in a warm place all night.  In the morning add more flour, mix quickly and put currants or raisins in as you turn the dough.  This will keep them from settling in the bottom of the bread.  Put in hot pans and bake in a hot oven.  This makes a delicious holiday bread.  Eat with butter, hot or cold.

BREAD STICKS

Take pieces of raised bread dough, roll three-eighths inch thick and four or five inches long.  Place in floured pan, far apart, brush tops with beaten yolk and poppy seed.  Let rise, bake in a hot oven until brown.