Rusk buns

Yield: 72 Servings

Ingredients:

3 ea Eggs
2/3 c Sugar
1/2 c Lard
1 pt Milk; sweet
1 pt Water
1 ea Yeast cake

Instructions:

Flour Mix in morning and let stand about 1 hour until light then knead into loaf let stand again until light. Roll out quite thin and cut with biscuit cutter. Let rise again until light. Bake in moderate oven 15 to 20 minutes. This makes about 6 dozen buns. Source: Myrtle B. Moore Lacarne Grange Ottawa County OH