Cream the yeast with 2 tablespoons (3 T) of the milk.
Sift the flour into a bowl and make a well in the centre.
Pour in the yeast together with half of the remaining milk.
Draw enough of the flour into the liquid to make a thick batter.
Sprinkle with flour and leave in a warm place for 20 minutes.
Cream the butter and sugar together until light and fluffy.
Beat in the eggs.
Add this creamed mixture, together with the remaining milk to the flour mixture and beat to form a smooth, elastic dough.
Turn onto a lightly floured surface and knead well.
Cover with a damp cloth and leave in a warm place for 2 hours or until trebled in bulk.
Turn onto a floured surface and knead for 5 minutes.
Shape into long, fat rolls.
Place on a greased baking sheet and brush with egg glaze.
Leave covered in a warm place for 10 minutes.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 20-25 minutes.
Cool on a wire rack.
The following day, cut into slices, 1/3 inch thick and bake in a cool oven, 325°F, Gas Mark 2 for 20 minutes, turn and bake for a further 10 minutes, until browned.
Cool on a wire tray.