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 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 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 it 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 be very large, half the above quantity will be sufficient. These rolls being a luxury, I make them only upon very especial occasions.