Place the pieces of dough
thus prepared in shallow pans, about 1 inch apart, and let them rise
until they are light, when each roll will appear like that shown at _d_.
Then bake them in a hot oven for about 15 minutes. [Illustration:
Fig. 19]
85. Dinner Rolls.--As their name implies, dinner rolls are an especially
desirable kind of roll to serve with a dinner. They should be made
small enough to be dainty, and as an even, brown crust all over the
rolls is desirable they should be placed far enough apart in the pans to
prevent them from touching one another, as shown in Fig. 20 (_a_). If
they are placed as in (_b_), that is, close together, only part of the
crust will be brown. When made according to the accompanying recipe,
dinner rolls are very palatable.
DINNER ROLLS
(Sufficient for 1-1/2 Dozen Rolls)
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
[Illustration: Fig. 20]
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
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.
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