10. Buns.—Put three pounds of flour in an earthen pan, make a hole in the middle, in which put two ounces of German yeast, dissolved in three parts of a pint of warm water, and stir in a little of the flour, forming a thinnish batter, let it remain in a warm place nearly an hour, until well fermented, when add half a pound of sugar, a few currants, and half a pound of butter, dissolved in nearly a pint of warm milk, mix the whole well together, making a soft but dry dough; let it remain in a warm place until it rises very light, when turn it out of the pan on to a board; work it well with the hands, shaking flour over lightly, then mould it into small round balls, double the size of walnuts, which place upon a buttered baking-sheet, four inches apart; moisten the tops with milk; put them in a warm place to prove, not, however, permitting them to crack, and bake them in a hot oven.
11. —Brioche Rolls.—Put four pounds of flour upon a dresser, one pound of which put on one side, make a hole in the middle into which pour nearly three parts of a pint of warm water, in which you have dissolved an ounce of German yeast; mix it into a stiff but delicate paste, which roll up into a ball: cut an incision across it, and lay it in a basin well floured, in a warm place, until becoming very light, then make a large hole in the centre of the three pounds of flour, into which put half an ounce of salt, two pounds of fresh butter, half a gill of water, and sixteen eggs, mix it into a rather softish flexible paste, which press out flat, lay the leaven upon it, folding it over and working with the hands until well amalgamated, flour a clean cloth, fold the paste in it and let remain all night. In the morning mould them into small rolls; put them upon a baking-sheet, and bake in a moderate oven. Unless your breakfast party is very large, half the above quantity would be sufficient; but these rolls being quite a luxury, I only make them upon very especial occasions.