Brioche Rolls.—Make a sponge with 4oz. flour, a pinch of salt, ½oz. yeast, and half a gill of tepid milk, working it into a smooth dough. Knead it well together, then let it rise in a basin in a warm corner for thirty minutes or so. Meanwhile, mix together ½lb. of flour, ½lb. butter, a short ½oz. caster sugar, a tablespoonful of warm water, and three whole eggs; work this all well together, mixing in the eggs well, then add two more eggs, and again knead these in, repeating the eggs and the kneading once more. Then beat it well for ten minutes till it is a smooth batter, and mix in the sponge when enough risen; knead it in well, and let it all stand for two hours till it is quite twice its original size. Take off a piece of this dough (about one quarter), and shape the rest into eight or ten balls, flattening each with the palm of your hand, and making a slight hollow in the top; make the rest of the dough up into smaller balls the size of a marble, and set one on each of the others (like a miniature cottage loaf), fixing it with a little water. Put these tiny loaves on a buttered baking sheet, sprinkle with a little water, and set them aside in a warm place to rise again. Now brush them over with whole beaten egg, and bake about half an hour in a moderate oven. Dust with vanilla sugar or with salt, according to what you want them for, and serve cold. These rolls soon get dry, so they should be made fresh and fresh. It is worth knowing that if half ordinary fine flour and half Coomb's Eureka (self raising) flour is used no yeast is needed.