Tea Rolls Recipe ingredients

To prepare this Tea Rolls Recipe, first uSE the same recipe as for Tea Biscuit, but after rolling out dough and cutting it, fold it over into shape of rolls. Place in pans, set to rise and bake as in recipe given above.

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Dinner Rolls

1 cake

FLEISCHMANN'S YEAST

1 cup milk, scalded and cooled

1 tablespoonful sugar

3 cups sifted flour

White of one egg

2 tablespoonfuls lard or butter, melted

1/2 teaspoonful salt

THESE are rolls that assure you out-and-out Bread-enjoyment with every course. You won't need to "trust to luck" if you follow this recipe.

Dissolve yeast and sugar in lukewarm milk. Add one and one-half cups flour and beat until smooth, then add white of egg well beaten, lard or butter, remainder of flour, or enough to make a moderately firm dough, and the salt.

Knead lightly, using as little flour in kneading as possible, or "throw and roll" as shown on page 15. Place in well-greased bowl. Cover and set to rise in a warm place, free from draught, until double in bulk--about two hours.

Mould into rolls the size of walnuts. Place in well-greased pans, protect from draught, and let rise one-half hour, or until light. Glaze with white of egg, diluted with water. Bake ten minutes in a hot oven.