Recipes > Breads > Buns & Rolls > Luncheon Rolls

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.

Sufficient for 2 dozen rolls.

Ingredients

• 1 cake compressed yeast
• 1 1/4 cupful lukewarm milk
• 2 tablespoonful sugar
• 2 tablespoonful fat
• 1 teaspoonful salt
• 4 cupful white flour
• 1 egg white
• 1/2 cupful white flour additional for kneading

Instructions

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.

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Source

Woman's Institute Library of Cookery, Volume 1

Categories

Buns & Rolls.