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. 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.

Recommended Reading

1. Dinner Rolls
DINNER ROLLS.--As their name implies, dinner rolls are an especially desirable kind of roll to serve with a dinner. They...
2. Whole Wheat Rolls
WHOLE-WHEAT ROLLS.--Rolls made of whole-wheat flour are not so common as those made of white flour, and for this reason...
3. Parker House Rolls
PARKER HOUSE ROLLS.--Of the various kinds of rolls, perhaps none meets with greater favor than the so-called Parker House rolls....
4. Baking Powder Biscuits
BAKING-POWDER BISCUITS.--The ability of the bread maker as a cook is very often judged by the biscuits they makes; but...
5. Pinwheel Biscuits
PINWHEEL BISCUITS.--To create variety, a baking-powder biscuit mixture may be made into pinwheel biscuits, a kind of hot bread that...