Add and stir until dissolved:
1 c Scalded milk
1 Tbls Sugar
2 Tbls Butter
¾ tsp Salt
When these ingredients are lukewarm, add ½ cake yeast dissolved in two tablespoons of lukewarm water.
Beat in an egg (optional)
Sift before measuring and add 2-5/8 c Bread flour
Stir in part of the flour, knead in the rest. Use only enough flour to form a dough that can be handled easily. Place the dough in a owl. Rush the top with melted utter. Cover it and let it rise in a warm place until it doubles in bulk (for abut 2 hours). Roll the dough and cut it into rounds with a floured biscuit cutter. Dip the handle of a knife in flour and use it to make a deep crease across the middle of each biscuit. Fold the biscuits over and press the edges together lightly. Place the biscuits in rows in a greased pan. Permit them to rise in a warm place until they are light (for about 35 minutes). Bake them in a hot oven (425˚) for about 20 minutes. Remove them at once from the pans.
About 30 2” rolls