Make the same as white bread, adding to the liquid, before the flour, one half cup of butter and one teaspoon of sugar. Let rise until doubled in bulk, turn out upon a floured board without kneading, roll out thin, cut with a round cutter. Spread one-half of each with creamed butter, fold the other half over, making the edges come together. Place in a baking pan, not too close together. Let rise for about one hour and bake, for about twenty minutes in a moderate oven. If not a nice brown in eighteen minutes, increase the heat and bake a few minutes longer.

If a high glaze is desired, brush over the top, just before placing in the oven, with a mixture made of one-eighth cup of milk and one-fourth of an egg yolk.