Sufficient for 3 Dozen Rolls
)
- 1 cake compressed yeast
- 1 pt. lukewarm milk
- 4 Tb. fat
- 2 Tb. sugar
- 1 tsp. salt
- 3 pt. white flour
- 1 c. white flour additional for kneading
Dissolve the yeast in some of the lukewarm milk. Pour the remainder of the warm milk over the fat, sugar, salt, and dissolved yeast, all of which should first be put in a mixing bowl. Stir into these ingredients half of the flour, and beat until smooth. Cover this sponge and let it rise until it is light. Add the remainder of the flour, and knead until the dough is smooth and does not stick to the board. Place the dough in a greased bowl, and let it rise again until it doubles in bulk. Roll the dough on a molding board until it is about 1/4 inch thick. Then cut the rolled dough with a round cutter; brush each piece with soft butter; mark it through the center, as at b, Fig. 19, with the dull edge of a kitchen knife; and fold it over, as at c. Place the pieces of dough thus prepared in shallow pans, about 1 inch apart, and let them rise until they are light, when each roll will appear like that shown at d. Then bake them in a hot oven for about 15 minutes.
85. DINNER ROLLS.--As their name implies, dinner rolls are an especially desirable kind of roll to serve with a dinner. They should be made small enough to be dainty, and as an even, brown crust all over the rolls is desirable they should be placed far enough apart in the pans to prevent them from touching one another, as shown in Fig. 20 (a). If they are placed as in (b), that is, close together, only part of the crust will be brown. When made according to the accompanying recipe, dinner rolls are very palatable.
DINNER ROLLS
(
Sufficient for 1-1/2 Dozen Rolls
)
- 1 cake compressed yeast
- 1 c. lukewarm milk
- 2 Tb. sugar
- 2 Tb. fat
- 1 tsp. salt
- 3 c. white flour
- 1 egg white
- 1/2 c. white flour additional for kneading