Handwritten recipe on sheet of paper. Found in box full of recipes, no date. Typed as-is, a few commas added for easier reading.

Cuban Breads

Sprinkle 1 1/2 envelopes of dry yeast over 2 cups warm water and let it soften for about 5 minutes. Stir in 1 tablespoon each of salt & sugar. Gradually mix in 6 to 8 cups sifted flour or enough to make firm dough.

Turn dough onto board & knead until firm & elastic. Put in greased bowl, brush with melted butter–put in warm place and cover with clean towel. Let rise till double about one hour.

Punch down, knead on board, shape into rolls about 5 inches long and 2 inches wide. Arrange on buttered & cornmealed (? word not clear) baking sheet, cut several slashes in each. Let rise in warm place 10 minutes. Put in cold oven turn to 400°. Bake 40 – 45 minutes or until golden brown. Brush once during baking and after they come out of oven.