Rusk

Ingredients

• 0.5 pound sugar
• 3 pounds flour
• 0.5 pint yeast
• 6 eggs
• 0.5 pint milk
• 6 ounces butter

Instructions

1. Rub half a pound of sugar into three pounds of flour and sift it. Pour in half a pint of good yeast, then add the beaten eggs and half a pint of milk. Mix all together and knead well. The dough should be softer than bread; add more milk if necessary to reach the right consistency.
2. Make the dough at night and let it rise overnight. In the morning, if well risen, work in six ounces of butter. Shape the dough into small rolls and bake.
3. When the rolls are cold, slice them, lay the slices on tin sheets, and dry them in the oven.