Tea Rolls

• 1 cup milk
• 1 oz. compressed yeast
• 1½ cups

Scald milk, when lukewarm dissolve yeast cake and add 1½ cups flour. Beat thoroughly cover and allow to stand until light. Add sugar, salt, eggs, butter and enough flour to knead. Allow to rise again, until light. Shape into rounds or small oblong finger rolls, and place in buttered pans close together