Prepare a dough as usual from 1 glass milk with yeast and half the indicated amount of flour. Let the dough rise and then knead in the remaining flour. Add salt, 2 spoons butter, and 2 eggs to make a dough thinner than that used for rusks. Beat the dough as well as possible with a small spatula and set to rise again in a warm place. When the dough doubles in bulk, shape it into small round buns the size of walnuts. Dip each bun into melted butter and set each one to rise in a small, individual mold. [After the buns have risen], place the molds in boiling water and steam for about 30 minutes, or bake them in the oven. Turn them out onto a platter and serve hot. They are also served from the saucepan.
Finely chop 2 onions, fry them in 2–3 spoons butter until golden, and serve separately.
These buns may also be stuffed with beef or jam.