Scald one pint of milk. Rub a rounding tablespoonful of butter in a quart and a pint of white flour; put it in a bowl and make a well in the centre. Add one yeast cake, dissolved in three tablespoonfuls of warm water, to the cool milk; pour it in the well, and dust the flour from the sides of the bowl over the top of the milk; do not stir, but cover and stand in a warm place, 75° Fahrenheit, for three hours. Stir in gradually the flour, adding a teaspoonful of salt. Take this soft dough on the board, knead continuously for fifteen minutes; then pound it with a potato-masher for ten minutes longer, turning and folding almost constantly. Roll the dough in a sheet half an inch thick; cut with a large round cutter; press the centre with the back of a knife handle; brush one-half with a little melted butter and fold over the other, slightly pressing the two together. Stand in a shallow greased pan, sufficiently far apart not to touch in baking. Cover the pan and stand in a warm place for one hour and a half. Brush the tops lightly with milk, and bake in a quick oven, 400° Fahrenheit, for twenty minutes.