1/4 cp compressed yeast
1/4 cp warm water
1 1/2 cps tepid milk
2 1/2 cps bread flour for sponge
4 tbsp melted shortening
1/4 cp sugar
1 egg, slightly beaten
flour to knead
chopped blanched almonds
1 - Dissolve the yeast in the water; add it to the milk; beat in the flour.
2 - Let rise until spongy; add the melted shortening, then the sugar and egg, and flour to knead.
(about 3 1/2 cps)
3 - Let rise again; then form into long rolls about 12 inches long and 1 inch in diameter.
4 - Bring the ends towards the middle of the dough, pressing them into it about 1 inch apart.
5 - Bake in a moderate oven. When nearly done brush over with melted butter; and sprinkle
with some brown sugar and chopped almonds.
6 - Return to the oven to brown.