Dinner Rolls

Dinner Rolls

Ingredients:
1 cake compressed yeast
1 c. lukewarm milk
2 Tb. sugar
2 Tb. fat
1 tsp. salt
3 c. white flour
1 egg white
1/2 c. white flour additional for kneading

Directions:
Dissolve the yeast in some of the lukewarm milk. Put the sugar, fat,
salt, and dissolved yeast in the mixing bowl, and pour the remainder of
the milk over these ingredients. Stir half of the flour into this
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mixture and allow the sponge to rise. When it is light, add the egg
white, which should first be beaten, and the remainder of the flour, and
then knead the dough. Let the dough rise until it doubles in bulk. Roll
out the dough until it is 1/2 inch thick, and then cut out the rolls
with a small round cutter. Place these in a shallow pan and let them
rise until they are light. Then glaze each one with the white of egg to
which is added a little water and bake them in a hot oven for about
15 minutes.
86. LUNCHEON ROLLS.--If rolls smaller than dinner rolls are desired,
luncheon rolls will undoubtedly be just what is wanted. Since these are
very small, they become thoroughly baked and are therefore likely to be
even more digestible than bread or biscuit dough baked in a loaf. For
rolls of this kind, the following recipe will prove satisfactory:
LUNCHEON ROLLS
(Sufficient for 2 Dozen Rolls)