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)
1 cake compressed yeast
1-1/4 c. lukewarm milk
2 Tb. sugar
2 Tb. fat
1 tsp. salt
4 c. white flour
1 egg white
1/2 c. white flour additional for kneading
Combine the ingredients in the manner directed for making dinner rolls.
Shape the dough into biscuits the size of a small walnut, place them in
a shallow pan, spacing them a short distance apart, and let them rise
until they are light. Next, brush the tops of them with melted butter,
and then bake them in a hot oven for about 15 minutes.
87. WHOLE-WHEAT ROLLS.--Rolls made of whole-wheat flour are not so
common as those made of white flour, and for this reason they appeal to
the appetite more than ordinary rolls.
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