Rusk buns

Yield: 72 Servings

Measure Ingredient
3 eaches Eggs
⅔ cup Sugar
½ cup Lard
1 pint Milk; sweet
1 pint Water
1 each Yeast cake

Mix in morning and let stand about 1 hour until light, then knead into loaf, let stand again until light. Roll out quite thin and cut with biscuit cutter. Let rise again until light. Bake in moderate oven 15 to 20 minutes. This makes about 6 dozen buns.

Source: Myrtle B. Moore, Lacarne Grange, Ottawa County, OH

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