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.