PLAIN ROLLS OR BISCUITS
For rolls or biscuits use the recipe for Bread, adding twice the quantity of fat, and using milk for part of the liquid. Or they may be made by kneading more fat into any bread dough. Knead well after the first rising; then cut into pieces half the size of an egg, and shape into balls. Place the balls some distance apart in a pan or place the balls so that one touches another. The latter plan of placing in the pan produces biscuits having a small amount of crust. Allow the biscuits to rise to double their bulk; then bake in a hot oven.
PARKER HOUSE ROLLS
2 cupfuls hot milk and water 3 tablespoonfuls fat 2 tablespoonfuls sugar 1 teaspoonful salt 1 yeast cake 1/4 cupful lukewarm water Bread flour
Make a sponge of the ingredients, using 3 cupfuls of flour. Beat thoroughly, cover, and let rise until light. Then add enough flour to knead. Knead, cover, and allow to rise until doubled in bulk. Knead again slightly, and roll out on a floured board until 1/3 of an inch in thickness. Cut into rounds with a biscuit cutter; put a bit of butter or substitute near the edge of the biscuit; fold; and press the edges together. Place in an oiled pan; cover. Let rise until double in bulk, and bake at 425 degrees F. from 20 to 30 minutes.
The crust may be glazed with a mixture of milk and sugar a few minutes before removing the biscuits from the oven. Use 1 part sugar to 2 parts milk. Diluted egg white also may be used for glazing.
A corn-starch paste is sometimes used for glazing. It is made as follows: Mix 2 teaspoonfuls of corn-starch with the same quantity of cold water. Add 3/4 cupful of boiling water; stir and cook for 5 minutes. Brush this over the top of the rolls, sprinkle with sugar. Return the rolls to the oven and continue baking until the crust is browned.
POTATO YEAST ROLLS
Use the recipe for Parker House Rolls as a basic rule. In preparing the sponge, use 2 cupfuls of dry mashed potatoes instead of flour. Decrease the liquid to 1 cupful. Increase the quantity of salt to 1 tablespoonful. When the sponge is light, add sufficient wheat flour to make the dough of the proper consistency. Proceed as for plain wheat rolls.
Rye flour may be used instead of wheat in preparing these rolls.