Place dough in a large buttered bowl. Cover loosely with a towel and put in a warm place until doubled in size (about two hours).
Punch down dough (it will collapse). Using buttered hands, form dough into desired loaves. You can divide dough into two large loaves or try them as smaller rolls. Or you can try the pie pan method you see used by the historical society.
Place your formed loaves and a buttered cookie sheet or in a buttered pie pan. Cover loaves and set in a warm place to rise again for about an hour. Bake at 350 degrees for 25-30 minutes or until golden brown. Baking time will vary a bit depending upon loaf size.
Optional: Use a pastry brush to baste milk over the loaves just as they start to brown. This will give them a beautiful shiny glow.
Turn dough onto floured surface. Divide dough in two. Form each half loosely into a two-inch log. Cut log into two-inch lengths.
Roll dough into balls. Place onto a buttered cookie sheet or in a buttered pie pan, not quite touching.
Cover rolls and set in a warm place to rise again for about an hour.
Bake at 350 degrees Fahrenheit for 20-25 minutes or until golden brown.