Cornish Splits
Makes 9 rolls

1 teaspoon active dry yeast
1 1/4 cups lukewarm milk
1 tablespoon white sugar
3 cups unbleached flour
1/4 teaspoon salt
2 tablespoons butter, melted and cooled
                   
1. In a small bowl, dissolve the yeast in the milk and add
   the sugar. In another bowl, sift the flour and salt
   together and add the cooled melted butter. 
2. Add the yeast mixture to the flour mixture, and turn out
   onto a floured counter and knead until the dough is
   smooth and elastic. Place the dough in an oiled bowl,
   cover with a clean towel and let rise in a warm, draft
   free place to 45 minutes. 
3. Turn dough out onto the freshly floured board and
   shape into 9 balls. Place dough balls into a buttered and
   floured 9 inch square pan. Let them sit, covered for
   another 15 minutes to rise again. Preheat the oven to
   425 degrees F. 
4. Bake for 15-20 minutes until browned and puffed. Split
   open and serve warm.